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Mushroom and Manchego Cheese Timbale

Source of Recipe

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List of Ingredients

2 tablespoons unsalted butter
2 cups very finely chopped carrots
2 large scallions, finely chopped
1 1/2 cups finely chopped mushrooms (about 1/4 pound)
1 1/3 cups heavy cream
3 eggs
1 teaspoon salt
1/4 teaspoon paprika (preferably smoked Spanish)
1 pinch nutmeg
2 cups grated spanish manchego cheese



Recipe

Melt 1 tablespoon of the butter in a skillet and sauté the carrots and scallions slowly for about 5 minutes, until the carrots are tender.
Turn up the heat, add the remaining tablespoon of butter, and sauté the mushrooms for a minute or so.
In a bowl lightly beat together the cream, eggs, salt, paprika and nutmeg.
Stir in the cheese and the sautéed vegetables.
Butter 6 individual custard cups, divide the vegetable mixture among them, and place in a pan of hot water (bain-marie).
Bake at 325º F for 25 minutes, or until a knife inserted in the custard comes out clean.
Unmold and serve warm.
If you make them in advance, re-heat by covering with foil and returning to the bain-marie for 10 minutes.