Mushroom and Asparagus Timbales With Mushroom Sauce

Returning to my timbale obsession…

These were not the most attractive vegetable custards I’ve made (though much MUCH more attractive than the beet root ones that separated into pink and grey layers and as my spouse observed “looked like ass.”) but the flavour was pleasant. I served them with a rich mushroom sauce made with butter and wine.

I opted for the unusual asparagus/mushroom combination as I had leftover asparagus from the previous evening’s dinner. I peeled and cooked the lower stalks separately so as not to waste the less delicate portion of the vegetable. It worked well. Were I to make these again (I probably will) I’d stick to all mushrooms or asparagus.

I have not tried the mushroom sauce as a crepe filling, but I’m inclined to think it would work well.

For the mushroom sauce:

8 ounces of baby portabella mushrooms, sliced.
1 tablespoon olive oil
2 small shallots, thinly sliced
4 medium garlic cloves, minced
2 tablespoons butter
1 cup good strong beef broth
½ cup dry red wine

Heat olive oil in skillet. Add butter, mushrooms, shallots, and garlic. Cook over medium heat, stirring often for about 4 minutes or until beginning to soften. Add beef broth and wine and simmer until reduced by 1/3. Cover skillet and reduce heat if cooking too quickly. Cook about 20 minutes or until most of the liquid is absorbed.


For the timbales:

Preheat oven to 350 degrees F. Set some water in a large pan and place it on the centre rack of the oven, leaving room to add boiling water. Set a pot of water to boil. Depending upon the size of your pan you may need several cups of boiling water when you set-in the ramekins(water should go halfway up the sides of the cup). Keep the water at a simmer as you work so it will be ready when the ramekins are filled.

1 ½ tablespoons butter
2 tablespoons flour
1 cup boiling milk
¼ teaspoon salt
pinch of pepper

2 cups cut-up mushrooms or other vegetables (if using asparagus it should be cooked)
2 eggs
2 egg yolks
¼ teaspoon salt
1/8 teaspoon pepper

6 tablespoons whipping cream
2 tablespoons Madeira

1 tablespoon butter for greasing ramekins

Make a béchamel sauce by mixing flour and butter together for 2 minutes without scorching. Remove from heat and add milk and salt/pepper. Return to the boil and stir for an additional minute. Let cool.

In a food processor (or blender) add the mushrooms/asparagus, eggs, yolks and salt/pepper. Blend on high for 1 minute.

Add the cooled béchamel sauce and wine. Blend another minute until smooth. Strain into a bowl.

Pour into well-buttered ramekins and set in pan of water simmering in the oven. Add boiling water to the half-way mark of the cups. Bake approximately 30 minutes or until a sharp knife inserted in the centre comes out clean. Remove from heat, run a thin knife around the outside and gently (they are quite soft) unmould on plates. Makes 4-8 depending upon size of ramekins.