Recipes

Wild Mushroom Royale with Sweet Pea Basil Sauce

Elevate your brunch game with this impressive dish. The earthy flavours of mushrooms harmonize beautifully with a lively sweet pea and basil sauce. It’s an ideal way to showcase seasonal ingredients, and the eggs provide a rich base that ties everything together, ensuring a memorable dining experience.
Serves 8
Prep Time 30 min
Cook Time 40 min

Ingredients

  • Sweet pea and basil sauce

    • 1 shallot, finely chopped (about 3 tbsp)
    • 2 cloves garlic, finely chopped
    • 1 tbsp (15 mL) butter
    • ¼ tsp (1.25 mL) dried basil
    • ¼ tsp (1.25 mL) salt
    • ¼ tsp (1.25 mL) pepper
    • 3 tbsp (45 mL) white wine
    • 1 cup (250 mL) frozen peas
    • ½ cup (125 mL) vegetable stock
    • ½ cup (125 mL) 35% cream
    • ½ cup (125 mL) fresh basil leaves
    • 2 tsp (10 mL) lemon juice
  • Wild mushroom royale

    • 2 tbsp (30 mL) butter, divided
    • 2 whole eggs
    • 4 egg yolks
    • 1 cup (250 mL) milk
    • 1 cup (250 mL) 35% cream
    • ¼ tsp (1.25 mL) salt
    • Pinch of nutmeg
    • Pinch of cayenne pepper
    • Fine chinois (cone-shaped sieve for straining sauces)
    • 4 oz (115 g) mixed wild mushrooms (ie: oyster, shiitake, chanterelles, morels, lobster, etc.)
    • 1 tbsp (15 mL) extra virgin olive oil
    • 1 clove garlic, finely chopped
    • 1 tbsp (15 mL) Italian parsley, finely chopped
    • Fresh chervil for garnish (optional)

Instructions

  • Sweet pea and basil sauce

    • Step 1

      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.

    • Step 2

      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.

    • Step 3

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

    • Step 4

      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). 

    • Step 5

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

  • Wild mushroom royale

    • Step 1

      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.

    • Step 2

      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.

    • Step 3

      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.

    • Step 4

      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. 

    • Step 5

      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.

    • Step 6

      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.

Nutrition Facts

Per serving
Calories238
Fat21 g
Saturated Fat11 g
Trans Fat0 g
Carbohydrate7 g
Fibre1 g
Sugars2 g
Protein6 g
Sodium303 mg