- 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
- Preheat the oven to 325Â°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.
- 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.
- Pour enough hot water into the roasting pan to come halfway up the sides of the ramekins. Bake until set, about 55 minutes.
- 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.
- 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