• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Wild Georgia Mushrooms in Tennessee Whiskey Custard Pt 1

  • Recipe Submitted by on

Category: Vegetables, Sauces

 Ingredients List

  • 1 tb Butter
  • 1 Shallot; minced
  • 2 Yellow oyster mushrooms; cut
  • -in 1/4-inch dice
  • 4 Brown oyster mushrooms; cut
  • -in 1/4-inch dice
  • 4 Shiitake mushrooms; cut in
  • -1/4-inch dice
  • 2 tb Minced fresh fennel
  • 1 tb Minced fresh tarragon
  • 1 tb Minced fresh thyme
  • Salt and freshly ground
  • -black pepper to taste
  • 2 tb Jack Daniel's Tennessee
  • -whiskey
  • ---Custard---
  • 3 Eggs
  • 2 Egg yolks
  • 1 c Half-and-half
  • Salt and freshly ground
  • -black pepper to taste
  • ---Asparagus Cream---
  • 1 tb Canola oil
  • 2 Shallots; sliced
  • 1 Vidalia or other sweet mild
  • -onion; roughly chopped
  • 1 Leek; cleaned and sliced
  • 1 c Dry white wine
  • 1 1/2 lb Asparagus; woody portions
  • -removed, tips reserved, cut
  • -in 1/4-inch dice
  • 3 c Heavy; (whipping) cream
  • 1 tb Minced fresh thyme
  • Salt and freshly ground
  • -black pepper to taste
  • Juice of one half lemon
  • ---Garnish---
  • Approximately 36 fresh ramen
  • -noodles
  • Canola oil for frying
  • 30 Asparagus tips; (above)
  • 6 Oyster mushrooms
  • 1 ts Butter


Salt and freshly ground black pepper to taste

3 cups mizuna greens


In a medium saute pan over medium-high heat, melt the butter and cook the
shallots until tender, about 3 minutes. Add the mushrooms and fennel and
cook until tender. Season with salt and pepper, and stir in the thyme and
tarragon. Place the mushroom mixture in a bowl and return the pan to the
heat. Pour in the whiskey; avert your face and ignite to burn off the raw
alcohol taste. Stir up the bits from the pan and pour the mixture into the

To make the custard:   Preheat the oven to 300 F. Butter six 3-ounce
ramekins. In a deep bowl, combine all the custard ingredients and mix well.
Stir in the mushroom mixture. Pour into the ramekins, filling them to the
top. Place the ramekins in a deep oven-proof dish and fill the dish with
hot water half way up the sides of the ramekins. Cover the entire dish with
foil and poke 6 - 8 holes in the foil. Bake for 20 minutes, until firm.
Remove, and set aside. Keep warm.

To make the asparagus cream:   In a medium, heavy sauce pan over
medium-high heat, heat the canola oil and saute the shallots, onions, and
leeks until tender, 3 - 4 minutes. Pour in the wine, stir up the browned
bits, and cook until most of the liquid has boiled off. Add the asparagus,
cream, and thyme. Simmer until reduced and slightly thickened, then place
in the bowl of a blender or food processor and blend until smooth. Strain
through a fine-meshed sieve into another saucepan. Add salt and pepper to
taste and keep warm.

To make the noodle garnish:   Place canola oil in a deep fryer and heat to
325 F. Place one sixth of the noodles in a basket tool for frying, and
immerse in the hot oil. Fry until golden brown, remove, and place the
basket on paper towels to drain. Repeat to make a total of six cups. (If
you do not have a basket tool, the noodles may be formed into "nests" by
shaping them and holding them in the bowl of a slotted spoon to immerse in
the oil.) In a small saute pan over medium-high heat, melt the butter and
saute the asparagus tips until tender. Season with salt and pepper.

To serve:   On each of six warm plates, place two tablespoons of asparagus
cream in the center and spread to form 3-inch-diameter circles. Place
asparagus tips at "4:00" on the late with the stems pointed toward the
center. Place a noodle cage in the center of each plate. Unmold the
mushroom custards and place in each cage. Place the oyster mushrooms
against the cages and close to the

continued in part 2

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?