Best 6 Mushroom And Manchego Cheese Timbale Recipes

MUSHROOM AND MANCHEGO CHEESE TIMBALE

Steps:

• Melt 1 tablespoon of the butter in a skillet and sauté the carrots and scallions slowly for about 5 minutes, until the carrots are tender.
• Turn up the heat, add the remaining tablespoon of butter, and sauté the mushrooms for a minute or so.
• In a bowl lightly beat together the cream, eggs, salt, paprika and nutmeg.
• Stir in the cheese and the sautéed vegetables.
• Butter 6 individual custard cups, divide the vegetable mixture among them, and place in a pan of hot water (bain-marie).
• Bake at 325º F for 25 minutes, or until a knife inserted in the custard comes out clean.
• Unmold and serve warm.
• If you make them in advance, re-heat by covering with foil and returning to the bain-marie for 10 minutes.

WILD MUSHROOM TIMBALES WITH BACON AND ARUGULA

Steps:

• 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.

CABBAGE AND RICOTTA TIMBALE

Steps:

• Heat the butter over medium heat in a large, heavy skillet and add onion. Cook, stirring often, until tender, about 5 minutes. Add cabbage and salt to taste and cook, stirring often, until cabbage is tender but not browned, about 15 minutes. Stir in dill, chopped hard-boiled eggs, and pepper. Taste and adjust salt. Remove from heat and allow to cool slightly.
• Preheat oven to 350 degrees. Generously butter 4 1-cup ramekins or a 1- or 1-1/2-quart soufflé dish. Place the ramekins or soufflé dish in a baking pan.
• Beat eggs in a large bowl and beat in ricotta. Stir in cabbage filling. Add salt to taste and freshly ground pepper. Divide evenly among the ramekins. Fill the baking dish with hot water to at least halfway up the sides of the ramekins. Bake individual ramekins for 40 to 45 minutes, a larger soufflé or gratin for 50 to 60 minutes, until set and lightly colored. Turn off the oven and prop open the door with a wooden spoon. Leave for 10 minutes, then remove from the oven. Let sit for another 10 minutes or longer. Serve from the dish, or unmold.

OYSTER MUSHROOM TIMBALES WITH SMOKED DUCK AND HAZELNUTS

Steps:

• Skin the duck breasts and remove all fat and connective tissues. Set aside.
• For the sauce, mix the stock, wine, shallots and thyme in a saucepan and reduce by about two-thirds, or until the mixture coats a spoon evenly. Remove from the heat and whisk in two tablespoons of butter. Season with salt and pepper. Strain through a fine mesh and keep warm.
• For the timbales, preheat the oven to 350 degrees and butter the interiors of eight muffin cups. Whisk together the half-and-half, stock and eggs, season with salt and pepper and strain. Place a tablespoon of the chopped mushrooms in each of the muffin cups and press down. Fill the cups with the timbale mixture. Cover the entire muffin tin with a sheet of buttered foil. Place the muffin tin inside a larger pan and fill with hot water to a level halfway up the sides of the cups. Bake for 20 to 30 minutes, or until a thin knife inserted near the center of a timbale comes out clean. Remove the timbales from the oven and let stand for 10 minutes.
• Heat two tablespoons of butter and the oil in a skillet over high heat and saute the duck breasts, browning them on both sides until medium rare, or about five minutes a side. Season with salt and pepper and set aside.
• In the same skillet, saute the whole mushrooms. Season them and set aside.
• To serve, run a knife along the edge of each timbale and unmold by inverting onto a cookie sheet. Place each timbale in the center of a plate. Cut the duck breasts into thin strips lengthwise and wrap them around the outer edge of each timbale. Ladle the sauce in a circle around the strips of duck. Garnish with mushrooms, hazelnuts and herbs.

LESSONS WORTH SAVORING SPINACH TIMBALES

Steps:

• Preheat oven to 375 degrees.
• Place one tablespoon of butter in a large skillet over high heat. Add the spinach, salt and pepper, and cook, stirring for 3 or 4 minutes. Remove spinach from skillet, drain and keep warm.
• In the same skillet, add one tablespoon of butter and the leeks, and cook over high heat, stirring, until the leeks are wilted.
• Add the mushrooms to the pan, and salt and pepper to taste. Return the spinach to the skillet, and cook, stirring, for 3 minutes. Adjust seasonings, set aside and keep warm.
• In a large mixing bowl, combine the eggs, cream and nutmeg, and beat well with a whisk.
• Grease four aluminum molds ( 1/3-cup capacity) with the remaining butter. Distribute the leak, spinach and mushroom mixture evenly in the molds. Place them in a deep skillet. Pour the egg mixture over the vegetables in the molds. Add warm water around the molds to about 1/2-inch depth; then, cover them with aluminum foil.
• Bake for 35 minutes. Remove from the oven and keep warm. To serve, unmold onto the plates holding the roast duck.

WARM GOAT-CHEESE TIMBALES

Steps:

• Make timbales:
• Preheat oven to 350°F. Lightly oil ramekins and line bottoms with rounds of wax paper. oil paper.
• Blend goat cheese and butter in a food processor until smooth. Add remaining timbale ingredients and salt and pepper to taste, then blend well. Pour into ramekins, filling them about three-quarters full.
• Bake timbales in a water bath in middle of oven until pale golden and slightly puffed and a knife inserted in centers comes out clean, 25 to 30 minutes. Transfer ramekins to a rack and cool 10 minutes.
• Prepare salad:
• Whisk together lemon juice and shallot in a large bowl, then let stand 10 minutes. Add oil in a slow stream, whisking until well blended. Season with salt and pepper, then toss with mesclun. Divide salad among individual plates.
• Run a knife around edge of each timbale to loosen, then invert each onto a salad. Remove paper from timbales and serve.