Wild Mushroom Royale with Sweet Pea Basil Sauce

Place a skillet over medium-high heat and sweat the shallots and garlic in the butter with the dried basil, salt, and pepper (about 2 to 3 minutes) until the shallots are translucent.

Add the white wine and cook for 2 minutes until it reduces to an almost dry pan (called au sec), then add the frozen peas, vegetable stock, and cream. Bring to a boil and cook for 2 minutes.

Add the fresh basil and immediately place everything in a blender. Carefully process the hot sauce on high speed until smooth.

Strain into a saucepan and stir in the lemon juice; keep warm until ready to serve the dish (the sauce can also be made in advance and simply reheated). 

Adjust the seasonings and add a tablespoon or two of stock or water if the sauce appears too thick.

Preheat your oven to 300°F (150°C). Select 8 small 4 ounces ramekins or timbale moulds and use about 1 tbsp (15 mL) to butter the ramekins or timbale moulds; set aside.

In a mixing bowl combine the eggs, egg yolks, milk, cream, salt, nutmeg, and cayenne pepper and beat with a whisk; strain through a fine chinois (a cone-shaped sieve with a closely woven mesh for straining sauces. If you do not have a fine chinois use a strainer or cheesecloth as alternative) and refrigerate.

Chop the mixed wild mushrooms in pieces and sauté in the olive oil, remaining butter, and garlic until softened; add parsley and set aside to cool.

Pour the egg custard into the ramekins or timbale moulds about half way to the top. Place a teaspoon or so of mushrooms in each mould, then top up with custard to fill. Reserve some of the mushrooms for garnish. 

Place each filled mould in a casserole pan and fill the pan with boiling water until the water level reaches halfway up the sides of the moulds. Bake in this “bain marie” in the 300°F (150°C) oven until the custards are set, about 25 to 30 minutes. The custards should still wiggle slightly in the middle when they are removed from the oven; residual heat will complete the cooking.

Run a narrow paring knife along the inside of each mould before plating. Spoon about 1 ounce of sweet pea sauce in the center of a plate. Unmould the royale custard into the center of the sauce. Place a small amount of the reserved sautéed mushrooms on the top and garnish, finally, with a sprig of fresh chervil.