Chanterelle Mushroom Custard and Hazelnut Arugula Salad

Plan to make this for an elegant dinner party - and when you have lots of time. This is a very rich dish that should be saved for special occasions.

Chanterelle Mushroom Custard and Hazelnut Arugula Salad


Quantity Ingredients
5 to 6 ounces chanterelle mushrooms, cleaned and sliced
1 tbsp olive oil
1 tbsp butter
2 tsp fresh thyme leaves, chopped
2 tsp chopped shallots
1 clove garlic, minced
salt and pepper
4 eggs, room temperature
1 1/2 cups cream
1/2 cup milk
Arugula leaves, stemmed and washed
Hazelnut Vinaigrette
2 tbsp freshly squeezed lemon juice
1/4 cup hazelnut oil
coarse ground salt and pepper


Use a clean vegetable or pastry brush and a kitchen towel; brush and wipe the mushrooms clean. Be especially careful to brush away dirt in the gills. Any deeply embedded grit can be cut away with a paring knife. If the mushrooms are large, cut them by halving, quartering or thickly slicing lengthwise. If mushroom buttons are small, leave them whole.

In a large frying pan over medium heat, heat the olive oil and butter. Add sliced mushrooms, thyme, shallots, garlic, salt and pepper. Sautee 5 to 7 minutes. Remove from heat and let cool. When cool, chop the mushrooms coarsely.

Preheat oven to 325F. Lightly butter six (6-ounce) custard cups and set them into a large baking dish. In a large bowl, beat eggs slightly. Add cream and milk; beat until well mixed. Pour egg mixture into prepared custard cups.

Bring the water for the water bath to a light simmer on top of the stove; carefully pour hot water into the baking pan to come half-way up the sides of the custard cups. The water should come up to the level of the custard inside the cups. You must protect your custard from the heat.

Bake 25 to 30 minutes or until set around the edges but still loose in the centre. The cooking time will depend largely on the size of the custard cup you are using, but begin checking at 20 minutes and check regularly. When the centre of the custard is just set, it will jiggle a little when shaken, that's when you can remove it from the oven. Immediately remove cups from water bath; cool on wire rack until at room temperature. Cover with plastic wrap, and refrigerate at least 2 hours or up to 2 days.

To make the vinaigrette: In a jar or bowl, combine lemon juice, hazelnut oil, salt and pepper. Store, covered, in the refrigerator. Serve at room temperature.

To assemble and serve: Dress the arugula leaves with the Hazelnut Vinaigrette. Unmold the mushroom timbales (custard cups) by running a small knife around the outside rim. Then, turn upside down on individual serving plates giving the cups a sturdy shake. Garnish with the dressed arugula.

Makes 6 servings (depending on size of custard cups).