Wild Mushroom Royale with Sweet Pea Basil Sauce
Serves
8
Prep Time
30 min
Cook Time
40 min
Print RecipeIngredients
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 | |
|---|---|
| Calories | 238 |
| Fat | 21 g |
| Saturated Fat | 11 g |
| Trans Fat | 0 g |
| Carbohydrate | 7 g |
| Fibre | 1 g |
| Sugars | 2 g |
| Protein | 6 g |
| Sodium | 303 mg |
