Recipe - Wild Mushroom Custard With Asparagus-Truffle Sauce

1 tablespoon Minced garlic
1 cup Shiitake mushrooms
1 cup Chanterelle mushrooms
1 cup Oyster mushrooms
1 cup Porcini mushrooms
One half cup White wine
8 Eggs
2 cup Heavy cream
2 tablespoon Sliced green scallions
Salt; to taste
Freshlyground white pepper;
to taste
Canola oil; for cooking
=== ASPARAGUSTRUFFLE SAUCE
===
2 ounce Butter ; (to 4 oz)
2 White onions; cut or sliced up
2 Garlic cloves; cut or sliced up
2 cup Water
2 cup Asparagus; top part only
From naturally breaking;
(save 8 spears
For garnish); blanched,
shocked, tossed in
Lemon juice; salt and pepper
1 cup Spinach leaves
One half tablespoon White truffle oil
Salt; to taste
Freshlyground white pepper;
to taste
1 Golf ball size black
truffle; cut or sliced up , (very
option

In a hot saute pan, add 1 tablespoon of oil and saute garlic. Add mushrooms
and mix carefully. Season with salt and pepper. Deglaze with wine and
reduce until nearly dry. Check for seasoning and lay mushrooms on a tray to
cool completely.

In a large bowl, whisk together eggs and cream. Mix in cooled mushrooms and
scallions. Spray 4 large ramekins with pan release and fill 4/5. Place in
hot bain marie (boiling water up half way) and bake in oven at 300 degrees
for 25 minutes or until set.

For the AsparagusTruffle Sauce: In a 1quart casserole, add 1 tablespoon
butter and sweat onions and garlic until soft. Add water and season well.
Add the asparagus and cook for only 3 to 5 minutes until soft. Add the
spinach and take the casserole off of the heat. (It is imperative that this
water tastes salty so that when the asparagus and spinach are added, they
maintain their green color.) Immediately buzz the sauce with a hand blender
and add the butter. Check for seasoning. Add the truffle oil and keep warm
in a water bath.

For Plating: In a large pasta bowl, ladle in the asparagus sauce. Place one
custard in the middle and garnish with asparagus spears, truffle oil and
fresh truffle slices.

This recipe yields 4