Mushroom Sformato | Saveur

Name: Mushroom Sformato | Saveur
Ingredients: 6 tbsp. unsalted butter, plus more for ramekins; 3 ⁄ 4 cup flour; 6 1 ⁄ 4 cups milk; 2 1 ⁄ 4 cups grated Parmesan cheese; Kosher salt, to taste; 6 eggs, lightly beaten; 7 tbsp. extra-virgin olive oil; 10 oz. black trumpet mushrooms; 4 large shallots, thinly sliced lengthwise; 8 oz. black salsify or Jerusalem artichoke, peeled and cut diagonally into 1/4"-thick slices; 1 sprig fresh thyme; 1 dried bay leaf; 1 cup canola oil

www.saveur.com

Chef Michael Tusk of San Francisco's Quince Restaurant gave us the recipe for this rich, woodsy version of sformato, a warm and savory Italian custard.

View Original

Share this recipe:

Ingredients

6 tbsp. unsalted butter, plus more for ramekins
3⁄4 cup flour
6 1⁄4 cups milk
2 1⁄4 cups grated Parmesan cheese
Kosher salt, to taste
6 eggs, lightly beaten
7 tbsp. extra-virgin olive oil
10 oz. black trumpet mushrooms
4 large shallots, thinly sliced lengthwise
8 oz. black salsify or Jerusalem artichoke, peeled and cut diagonally into 1/4"-thick slices
1 sprig fresh thyme
1 dried bay leaf
1 cup canola oil