Wild mushroom timbales with bacon and arugula recipe

Published June 28, 2010 5:28AM (EDT)

(Serves 8)



  • 3 tablespoons unsalted butter
  • 1 small onion, peeled and chopped
  • 4 cloves garlic, finely chopped
  • 1 1/2 pounds mixed wild mushrooms, stemmed and cut into 1/2-inch dice
  • 1 1/2 teaspoons kosher salt
  • Freshly ground pepper to taste
  • 1 teaspoon grated lemon zest
  • 1/4 cup finely chopped Italian parsley
  • 1 teaspoon finely chopped fresh thyme
  • 1/2 cup freshly grated Parmesan
  • 1/2 cup heavy cream
  • 1/2 cup milk
  • 3 large eggs
  • Vegetable oil spray


  • 8 strips thick-sliced bacon
  • 1/4 cup balsamic vinegar
  • 1 cup beef, veal or duck-and-veal demi-glace
  • 8 cups arugula, tough stems removed3


  1. Preheat the oven to 325°F. Heat the butter in a large skillet over medium heat. Add the onion and cook for 5 minutes. Add the garlic and cook for 1 minute. Add the mushrooms and cook for 10 minutes. Set aside to cool.
  2. Stir the salt, pepper, lemon zest, parsley, thyme and Parmesan into the cooled mushrooms. In a large bowl, whisk together the cream, milk and eggs. Stir in the mushroom mixture. Spray eight 6-ounce ramekins with vegetable oil. Fill each with the custard and set in a large roasting pan.
  3. Pour enough hot water into the roasting pan to come halfway up the sides of the ramekins. Bake until set, about 55 minutes.
  4. Meanwhile, cook the bacon in a heavy skillet over medium heat until crisp. Drain on paper towels, crumble and set aside. Pour the fat from the skillet. Add the vinegar and demi-glace and simmer over medium heat for 2 minutes, scraping up any bacon bits stuck to the pan.
  5. To serve, run the tip of a small knife around the edge of the ramekins to loosen the custards. Spoon 2 tablespoons of the sauce onto the center of 8 plates. Mound 1 cup of arugula in the center of each plate. Unmold the timbales onto the center of the arugula. Scatter the bacon around the timbales and serve immediately

By Molly O'Neill

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