Mushroom and Manchego Cheese Timbale |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Ingredients:
2 tablespoons unsalted butter |
2 cups very finely chopped carrots |
2 large scallions, finely chopped |
1 1/2 cups finely chopped mushrooms (about 1/4 pound) |
1 1/3 cups heavy cream |
3 eggs |
1 teaspoon salt |
1/4 teaspoon paprika (preferably smoked spanish) |
1 pinch nutmeg |
2 cups grated spanish manchego cheese |
Directions:
1. Melt 1 tablespoon of the butter in a skillet and sauté the carrots and scallions slowly for about 5 minutes, until the carrots are tender.
2. Turn up the heat, add the remaining tablespoon of butter, and sauté the mushrooms for a minute or so.
3. In a bowl lightly beat together the cream, eggs, salt, paprika and nutmeg.
4. Stir in the cheese and the sautéed vegetables.
5. Butter 6 individual custard cups, divide the vegetable mixture among them, and place in a pan of hot water (bain-marie).
6. Bake at 325º F for 25 minutes, or until a knife inserted in the custard comes out clean.
7. Unmold and serve warm.
8. If you make them in advance, re-heat by covering with foil and returning to the bain-marie for 10 minutes.
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