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Gallery Herbed Mushroom Custards Recipe Summary prep: 30 mins total: 1 hr Servings: 8

Ingredients Ingredient Checklist 4 tablespoons butter 2 1/2 pounds mixed mushrooms (such as button, crimini, and shiitake), trimmed and thinly sliced 3 garlic cloves, minced 1 cup heavy cream 1 large egg 1/2 cup fresh parsley, chopped Coarse salt and ground pepper

Gallery Herbed Mushroom Custards

Recipe Summary prep: 30 mins total: 1 hr Servings: 8

Herbed Mushroom Custards

Herbed Mushroom Custards

Herbed Mushroom Custards

Recipe Summary prep: 30 mins total: 1 hr Servings: 8

Recipe Summary

prep: 30 mins total: 1 hr

Servings: 8

prep: 30 mins

total: 1 hr

prep:

30 mins

total:

1 hr

Servings: 8

8

Ingredients

Ingredients

  • 4 tablespoons butter 2 1/2 pounds mixed mushrooms (such as button, crimini, and shiitake), trimmed and thinly sliced 3 garlic cloves, minced 1 cup heavy cream 1 large egg 1/2 cup fresh parsley, chopped Coarse salt and ground pepper

Directions

Preheat oven to 350 degrees. In a large skillet, melt butter over medium-high heat. Add mushrooms and garlic; cook, stirring occasionally, until mushrooms begin to brown, 18 to 20 minutes. Let cool slightly.

In a large bowl, whisk together cream, egg, parsley, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir in mushrooms, and divide among eight 6-ounce ramekins.

Line a roasting pan (just large enough to hold ramekins) with a dish towel; place ramekins on towel. Transfer to oven, and pour enough boiling water in pan to come halfway up sides of ramekins. Bake until custards are just set, about 30 minutes. Carefully remove ramekins from water.

Reviews (6)

 Add Rating & Review     38 Ratings   5 star values:        3    4 star values:        11    3 star values:        11    2 star values:        10    1 star values:        3

Reviews (6)

Add Rating & Review     38 Ratings   5 star values:        3    4 star values:        11    3 star values:        11    2 star values:        10    1 star values:        3

Add Rating & Review

38 Ratings 5 star values: 3 4 star values: 11 3 star values: 11 2 star values: 10 1 star values: 3

38 Ratings 5 star values: 3 4 star values: 11 3 star values: 11 2 star values: 10 1 star values: 3

38 Ratings 5 star values: 3 4 star values: 11 3 star values: 11 2 star values: 10 1 star values: 3

  • 5 star values: 3 4 star values: 11 3 star values: 11 2 star values: 10 1 star values: 3

    Martha Stewart Member     Rating: 5.0 stars       12/26/2019   I made this yesterday to go with our standing rib roast for Christmas I wanted mushrooms, but fancy ones. This was perfect! just a couple very minor changes here. I used four 12 ounce ramekins because I only had four 6 ounce ones, baking time was still 30 minutes. Also, I used less mushrooms. I bought a package of whole button mushrooms from Costco, I believe it was a 24 ounce package. I thought the ratio of custard to mushrooms was perfect! The flavor was great and it paired well with the rest of dinner. Fresh thyme would be a nice addition or possibly making it in a tart shell.  

Martha Stewart Member     Rating: Unrated       12/13/2013   Mmmm....I have made these for Christmas Day a few times and they are worth the effort. For the person who asked about cream- I use heavy whipping cream.  

Martha Stewart Member     Rating: 5 stars       01/24/2013   Just fantastic! Dinner party worthy!  

Martha Stewart Member     Rating: Unrated       12/16/2008   Is heavy cream 35% (whipping cream) or 18% (table cream)? A response from the Martha Stewart team would be appreciated!  

Martha Stewart Member     Rating: Unrated       12/14/2008   If I dont use ramekins but use the foil ramekins, would I cook it for the same time?  

Martha Stewart Member     Rating: Unrated       12/06/2008   Wonderful! I added 1 tsp of truffle oil to cream mixture and they were divine.

    Martha Stewart Member

    Rating: 5.0 stars 12/26/2019

I made this yesterday to go with our standing rib roast for Christmas I wanted mushrooms, but fancy ones. This was perfect! just a couple very minor changes here. I used four 12 ounce ramekins because I only had four 6 ounce ones, baking time was still 30 minutes. Also, I used less mushrooms. I bought a package of whole button mushrooms from Costco, I believe it was a 24 ounce package. I thought the ratio of custard to mushrooms was perfect! The flavor was great and it paired well with the rest of dinner. Fresh thyme would be a nice addition or possibly making it in a tart shell.

Rating: 5.0 stars

Rating: Unrated 12/13/2013

Mmmm….I have made these for Christmas Day a few times and they are worth the effort. For the person who asked about cream- I use heavy whipping cream.

Rating: Unrated

Rating: 5 stars 01/24/2013

Just fantastic! Dinner party worthy!

Rating: 5 stars

Rating: Unrated 12/16/2008

Is heavy cream 35% (whipping cream) or 18% (table cream)? A response from the Martha Stewart team would be appreciated!

Rating: Unrated 12/14/2008

If I dont use ramekins but use the foil ramekins, would I cook it for the same time?

Rating: Unrated 12/06/2008

Wonderful! I added 1 tsp of truffle oil to cream mixture and they were divine.

All Reviews for Herbed Mushroom Custards

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Herbed Mushroom Custards

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest