Wild Mushroom Timbales With Bacon And Arugula

Name: Wild Mushroom Timbales With Bacon And Arugula
Total time: 1 h 30 min
Yield: Eight servings
Ingredients: 3 tablespoons unsalted butter; 1 small onion, peeled and chopped; 4 cloves garlic, peeled and finely chopped; 1 1/2 pounds portobello mushrooms, stemmed and cut into 1/2-inch dice; 1 1/2 teaspoons kosher salt; Freshly ground pepper to taste; 1 teaspoon grated lemon zest; 1/4 cup Italian parsley, finely 'hopped; 1 teaspoon fresh thyme, finely chopped; 1/2 cup freshly grated Parmesan; 1/2 cup heavy cream; 1/2 cup whole milk; 3 eggs; Vegetable oil spray; 8 strips thickly cut bacon; 1/4 cup balsamic vinegar; 1 cup beef, veal or duck-and-veal demi-glace (see note); 8 cups arugula, tough stems removed

By Molly O'Neill

Total Time: 1 hour 30 minutes
Rating: (0)
Comments: Read comments

Featured in: Food; Hen Party

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Ingredients

Yield:Eight servings

The Timbales

3tablespoons unsalted butter
1small onion, peeled and chopped
4cloves garlic, peeled and finely chopped
1½pounds portobello mushrooms, stemmed and cut into ½-inch dice
1½teaspoons kosher salt
Freshly ground pepper to taste
1teaspoon grated lemon zest
¼cup Italian parsley, finely 'hopped
1teaspoon fresh thyme, finely chopped
½cup freshly grated Parmesan
½cup heavy cream
½cup whole milk
3eggs
Vegetable oil spray

The Garnishes

8strips thickly cut bacon
¼cup balsamic vinegar
1cup beef, veal or duck-and-veal demi-glace (see note)
8cups arugula, tough stems removed

Ingredient Substitution Guide

Preparation

Step 1
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.
Step 2
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.
Step 3
Pour enough hot water into the roasting pan to come halfway up the sides of the ramekins. Bake until set, about 55 minutes.
Step 4
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.
Step 5
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.