Ingredients
The timbales:
- 3 tablespoons unsalted butter
- 1 small onion, peeled and chopped
- 4 cloves garlic, peeled and finely chopped
- 1 ½ pounds portobello mushrooms, stemmed and cut into 1/2-inch dice
- 1 ½ teaspoons kosher salt
- Freshly ground pepper to taste
- 1 teaspoon grated lemon zest
- ¼ cup Italian parsley, finely ‘hopped
- 1 teaspoon fresh thyme, finely chopped
- ½ cup freshly grated Parmesan
- ½ cup heavy cream
- ½ cup whole milk
- 3 eggs
- Vegetable oil spray
The garnishes:
- 8 strips thickly cut bacon
- ¼ cup balsamic vinegar
- 1 cup beef, veal or duck-and-veal demi-glace (see note)
- 8 cups arugula, tough stems removed
- Nutritional Information
Nutritional analysis per serving (8 servings)
337 calories; 27 grams fat; 12 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 16 grams protein; 138 milligrams cholesterol; 791 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Eight servings
Preparation
- Preheat the oven to 325 degrees. Heat the butter in a large skillet over medium heat. Add the onion and cook for 5 minutes. Add the garlic and cook for 1 minute. Add the mushrooms and cook for 10 minutes. Set aside to cool.
- Stir the salt, pepper, lemon zest, parsley, thyme and Parmesan into the mushrooms. In a large bowl, whisk together the cream, milk and eggs. Stir in the mushroom mixture. Spray 8 6-ounce ramekins with vegetable oil. Fill each with the custard and set in a large roasting pan.
- Pour enough hot water into the roasting pan to come halfway up the sides of the ramekins. Bake until set, about 55 minutes.
- Meanwhile, cook the bacon in a heavy skillet over medium heat until crisp. Drain on paper towels, crumble and set aside. Pour the fat from the skillet. Add the vinegar and demi-glace and simmer over medium heat for 2 minutes, scraping up any bacon bits stuck to the pan.
- Run the tip of a small knife around the edge of the ramekins to loosen the custards. Spoon 2 tablespoons of the sauce onto the center of 8 plates. Mound 1 cup of arugula in the center of each plate. Unmold the timbales onto the center of the arugula. Scatter the bacon around the timbales and serve at once.
- Duck-and-veal demi-glace is available through mail order by calling Dartagnan (800) 327-8246.
1 hour 30 minutes
Dining and Cooking