WILD MUSHROOM TIMBALES WITH BACON AND ARUGULA
Provided by Molly O'Neill
Categories dinner, side dish
Time 1h30m
Yield Eight servings
Number Of Ingredients 18
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.
Nutrition Facts : @context http, Calories 343, UnsaturatedFat 15 grams, Carbohydrate 9 grams, Fat 29 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 12 grams, Sodium 577 milligrams, Sugar 6 grams, TransFat 0 grams
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[email protected]I'm not a big fan of mushrooms, but I loved these timbales! The bacon and arugula really balanced out the flavor of the mushrooms.
Joshua Gaspie
[email protected]These timbales were a delicious and elegant dish. I will definitely be making them again.
Ishal Rajpoot
[email protected]I made these timbales for my vegetarian friend and she loved them. She said they were the best mushroom dish she had ever had.
Mark Timm
[email protected]These timbales are a great way to get your kids to eat mushrooms. My kids loved them!
Momo Taylor
[email protected]I'm not a fan of arugula, so I substituted baby spinach instead. It worked out great!
Muneeb Asif
[email protected]I added a little bit of white wine to the mushroom mixture and it really enhanced the flavor.
Usman Yousaf
[email protected]These timbales are a great way to use up leftover bacon and mushrooms. They're also a great make-ahead dish.
Blair Perez
[email protected]I'm not sure what I did wrong, but my timbales didn't turn out right. They were too dry and the flavors didn't blend well.
Milk
[email protected]The timbales were a little time-consuming to make, but they were worth the effort. They were so delicious!
Chalord Nokuthula
[email protected]I made these timbales for a brunch party and they were a big hit! Everyone loved them.
John wick Stick
[email protected]These timbales were perfect for a special occasion dinner. They were elegant and delicious.
Regina Waweru
[email protected]The timbales were a bit too salty for my taste. I think I would use less bacon next time.
ademola adesina
[email protected]I'm not a big fan of mushrooms, but I loved these timbales! The bacon and arugula really balanced out the flavor of the mushrooms.
Victoria Odumuyiwa
[email protected]These timbales were easy to make and turned out delicious! I served them with a side of roasted vegetables and they were a hit.
tania sharif
[email protected]The timbales were a little dry for my taste. I think I would add a little more liquid to the mushroom mixture next time.
Muhammad Umar Alam
[email protected]The flavors in this dish were amazing! I loved the crispy bacon and the earthy mushrooms. The arugula added a nice touch of freshness.
Jude Milligan
[email protected]I followed the recipe exactly and the timbales turned out great! The only thing I would change is to add a little more salt to the mushroom mixture.
Destiny Francis
[email protected]These mushroom timbales were a hit! The combination of bacon, mushrooms, and arugula was perfect, and the timbales were cooked to perfection. I will definitely be making these again.