Spinach Timbale with Mushroom Sauce
List of Ingredients
Spinach Timbale with Mushroom Sauce
1 1/4 pounds spinach, washed and stems removed
1 medium onion, diced
1/4 cup butter
Tarragon
Basil
Salt and pepper
1 tablespoon lemon juice
6 eggs
1/2 cup heavy cream
Mushroom sauce (recipe follows)
Saute spinach and onion in butter. Season with tarragon, basil, salt,
and pepper. Puree mixture in food processor. Beat eggs together with
cream. Combine spinach mixture, lemon juice, and egg mixture with
wire whisk. Turn into buttered timbale molds. Cover with aluminum
foil. Set timbales into a baking pan of boiling water. Place in a
300-degree oven for 30 to 40 minutes or until custard is set.
Mushroom sauce
1/2 pound shiitake mushrooms, sliced
1/2 cup minced shallots
1/4 cup butter
1 cup madeira wine
1 quart cream
Salt and pepper
Basil
Saute mushrooms and shallots in butter. Add wine when the pan is very
hot and allow to almost completely evaporate. Add cream and season
with salt, pepper, and basil. Continue cooking 10 to 15 minutes or
until sauce reaches desired consistency.
Yield: about 12
Source: Greg Murphy, chef at La Becasse, Burdickville, Mich.
Recipe
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