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Umami bomb (parmesan and wild mushroom custard)
Photo: Andrew Ridley

Umami bomb (parmesan and wild mushroom custard)

24 ingredients 30 min + 1 hr Serves 4 openrecipes

This deliciously savoury dish is not dissimilar to a mushroom soufflé - but far less temperamental. Try it as part of a dinner party menu.

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Estimated Nutrition (whole recipe, rough)

1185
Calories
48g
Protein
53g
Fat
132g
Carbs

Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.

What these numbers assume — 14 portions →
Ingredient Portion assumed kcal
Flour 1 cup (125g) all-purpose 455
Milk 1 cup (244ml) whole 149
Olive Oil 1 tbsp (14g) 119
Parmesan Cheese 1 oz (28g) 110
Butter 1 tbsp (14g) 102
Egg 1 large egg (50g) 78
Peas 1/2 cup (72g) 62
Cream 1 tbsp (15ml) heavy 51
Asparagus 6 spears (90g) 27
Mushroom 1/2 cup sliced (35g) 15
Shallot 1 tbsp minced (10g) 7
Black Pepper 1 tsp ground (2.3g) 6
Garlic 1 clove (3g) 4
Salt 1 tsp (6g) 0
Chanterelle not in our table 0

Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.

Ingredients

  • 2 tbsp olive oil
  • 100g/3½oz yellow chanterelle mushrooms
  • 100g/3½oz ceps, washed and roughly chopped
  • 40g/1½oz unsalted butter
  • ½ shallot
  • 2 garlic
  • 2 thin slices pancetta
  • salt
  • 2 free-range eggs
  • 160g/5½oz whipping cream
  • 4 medium free-range egg yolks
  • 120g/4¼oz parmesan
  • 200ml/7fl oz full-fat milk
  • pepper
  • 200ml/7fl oz chickenchicken
  • 4 slices pancetta
  • 25ml/1fl oz olive oil
  • 1 courgette
  • 100g/3½oz mangetout
  • 100g/3½oz asparagus
  • 150g/5½oz girolle mushrooms
  • 100g/3½oz fresh peas
  • 100g/3½oz parmesan
  • 10g/¼oz plain flour

Directions

Step-by-step directions aren't available for this recipe in our database. View the full recipe at the original source →
By bbcfood · Recipe sourced from openrecipes

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