Mushroom Custard with Blood Oranges and Crispy Greens (Recipe)

 

Ingredients

60g (2oz) butter

4 shallots chopped

454 (1 lb) mushrooms, sliced

1 tbsp chopped fresh parsley leaves

Pinch of fresh grated nutmeg

Salt and freshly ground black pepper to taste

125 ml (4fl oz) double cream

4 eggs, beaten

Juice of 1 lemon

454g (1 lb) mixed spring greens or herb salad greens

2 blood oranges, peeled and segmented

Chopped fresh herbs for garnish

Steps

1.  Melt the butter in a saucepan over medium heat and saute the shallots uncovered until tender.  Stir in the mushrooms and cook until the mushrooms are tender and almost dry, stirring frequently.  Add the parsley and nutmeg.  Season with salt and pepper, and allow to cool.

2.  Preheat the oven to 200°C, 400°F, gas mark 6.

3.  In a medium-size mixing bowl, beat together the cream, eggs and lemon juice until smooth.  Stir in the mushrooms and add a pinch of slat.  Spoon the mixture into six greased ramekins, then place them in a deep rectangular casserole dish and fill the pan with boiling water to halfway up the sides of the filled ramekins.  Bake for about 25 minutes, until the custard is set.  Remove from the oven and set aside to cool.

4.  While the mushroom custards are cooling, place the greens on individual chilled salad plates and sprinkle with orange segments.  Loosen the edges of the custards from the ramekins with a small thin knife, then turn the custards over on top of the salad.  Sprinkle with fresh chopped herbs, and serve while still warm.

From : Low-Carbo Cooking