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Author Notes: Having had a disaster with a mushroom moussaka attempt, truly warranting the name messaka, I have abandoned that recipe altogether. Actually it was pretty symbolic of how the whole frenzied week has been going. But I have tried one other new recipe using egg coddlers. This recipe is adapted from the brochure with the Wihlem Wagenfeld Jenaer Glas edition, one of which I ordered through a site in England recently. Fair warning: the postage may exceed your item! Here is my result. —Sagegreen
- 2 farm fresh eggs
- 1.8 ounces organic heavy cream
- @1/4 teaspoons fresh grated nutmeg
- 1 cup sliced wild porcini (or other field boletus mushrooms, fresh or reconstituted)
- 2 shallots, finely chopped
- 2 tablespoons butter or olive oil
- 1/2 teaspoon Maldon salt flakes or sea salt
- 1/4 teaspoon fresh milled mixed color peppercorns
- 1/2 cup tender fresh spring peas, out of the pods
- 1/2 cup grated gruyere or Gouda cheese (50g)
- 1 white marinated chopped anchovy filet, optional
- 1 ounce mixed fresh herbs, including snipped chives and green scallion stalks, flat leaf parsley, and basil
- 1 ounce pea shoots, arugula or cress
- 1/2 teaspoon fresh grated gingerroot
- Place the eggs in a bowl. Using whisk beaters begin to whip the eggs. Slowly pour in the cream and continue to beat until foamy. Sprinkle in the nutmeg.
- Melt the butter (or olive oil) in a skillet. Add the shallots and saute for 1 minute. Add the mushrooms and fresh peas to saute for two minutes. Season with salt and pepper. Preheat the oven to 275 or 300 degrees.
- Fold the mushroom mix into the eggs and cream. Stir in the grated cheese and optional anchovy. Next add the fresh herbs, greens and ginger. Pour this mix into 4 buttered egg coddlers (4.5 oz size or custard cups). Lock the coddlers (or cover and seal the custard cups).
- Place the coddlers in a large pan for a water bath. Fill the pan 2/3 of the way with very hot water (@180 degrees). Bake in a low oven (275) for about 45 minutes to an hour or a moderate oven (300) for 30 to 45 minutes to your desired degree of softness/hardness.
- This recipe was entered in the contest for Your Best Mushrooms
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