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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Zanele Valencia
[email protected]These timbales are a great way to impress your guests. They're elegant and delicious, and they're sure to be a hit.
Rt Er
[email protected]I'm not a big fan of mushrooms, but I loved these timbales! The bacon and arugula really balance out the flavor of the mushrooms.
nabattu swabrah
[email protected]These timbales are a great make-ahead appetizer. I like to make them the day before and then just reheat them before serving.
Saimon bhuiyan
[email protected]I've made these timbales several times now and they're always a hit. They're so easy to make and they're always delicious.
Liberty Israel
[email protected]I made these timbales for a brunch party and they were a hit! Everyone loved the combination of flavors and textures.
Sithobekile Mapakela
[email protected]These timbales were a great way to use up some leftover mushrooms. They were quick and easy to make, and they turned out delicious.
Afzaal Shakir
[email protected]I'm not sure what went wrong, but my timbales didn't turn out well. They were dry and crumbly.
Netra Gautam
[email protected]Overall, I thought these timbales were pretty good. They were easy to make and had a nice flavor. I would definitely make them again.
Pamaka Kari
[email protected]The timbales were a bit dry. I think I would add more butter or oil to the pan next time.
Harris McCabe
[email protected]These timbales were a bit too salty for my taste. I think I would use less bacon next time.
Keke uche Saviour
[email protected]I followed the recipe exactly and the timbales turned out great! They were moist and flavorful, with a nice crispy crust. My family loved them.
Ana Rios Avila
[email protected]These mushroom timbales were delicious! The mushrooms were perfectly cooked and the bacon and arugula added a nice touch of flavor. I would definitely recommend this recipe to anyone looking for a tasty and easy appetizer.
Hibibul Rehman
[email protected]I made these timbales for a potluck and they were a huge success! Everyone loved the unique flavor and texture. The crispy bacon and arugula added a nice touch of crunch and freshness. I will definitely be making these again.
Melissa Mora
[email protected]★★★★★ These wild mushroom timbales were a hit at my dinner party! The combination of earthy mushrooms, crispy bacon, and peppery arugula was divine. The recipe was easy to follow and the results were stunning. I highly recommend this dish to anyone l