Portobello mushroom and chestnut baked custards recipe | delicious. magazine

Name: Portobello mushroom and chestnut baked custards recipe | delicious. magazine
Ingredients: 25g unsalted butter; 1 tbsp olive oil; Few fresh thyme sprigs, leaves stripped; 3 portobello or large portabellini mushrooms, or other large mushrooms, thickly sliced; 75g peeled and cooked chestnuts, halved; 2 garlic cloves, crushed; 200ml dry white wine; 2 tbsp brandy; 150ml double cream; 2 large free-range eggs and 2 large free-range yolks, beaten; Large handful of fresh flatleaf parsley, finely chopped; 2 shallots, finely sliced

www.deliciousmagazine.co.uk

Mushrooms, chestnuts, thyme and garlic are pan-fried with white wine then added to a creamy egg mixture before baking. A vegetarian main for Christmas.

View Original

Share this recipe:

Ingredients

25g unsalted butter
1 tbsp olive oil
Few fresh thyme sprigs, leaves stripped
3 portobello or large portabellini mushrooms, or other large mushrooms, thickly sliced
75g peeled and cooked chestnuts, halved
2 garlic cloves, crushed
200ml dry white wine
2 tbsp brandy
150ml double cream
2 large free-range eggs and 2 large free-range yolks, beaten
Large handful of fresh flatleaf parsley, finely chopped
2 shallots, finely sliced