Search Term

Enter a search term (optional)


Select One (optional)



Show only results that have an image


Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical


Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Preparation Time

Select One (optional)

Chill Time

Select One (optional)

Number of Ingredients

Select One (optional)

Slow Cooker Time HIGH

Select One (optional)

Slow Cooker Time LOW

Select One (optional)

Advanced Search


Free Offer
39 Appetizer Recipes and Party Pleasers eCookbook

Any gathering is a great reason to make some easy appetizer recipes, and this FREE eCookbook is sure to help you along your way. Throw the best party serving the best party food!

Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy

Wild rice and Mushroom Custards

Updated May 09, 2009
(1 Votes)


  • 1/2 ounce dried mushrooms, Wild
  • 2 cups boiling water
  • 1/2 cup wild rice, rinsed and drained
  • 1/2 teaspoon salt
  • 2 tablespoons unsalted butter
  • 1 pound mushrooms, wild
  • 1/4 teaspoon fresh thyme, chopped
  • 3 egg yolks, beaten
  • 2 eggs, beaten
  • 1 cup half and half
  • 1/4 cup pecan halves, chopped
  • fresh ground pepper
  • 1 cup heavy cream
  • 1/4 cup parmesan cheese, grated
  • 1 tablespoon fresh parsley, chopped

In a bowl, combine the dried mushrooms and 1/2 cup of the boiling water, let stand for 30 minutes. Drain, reserving the liquid. Squeeze out any excess liquid, then chop finely. Strain the liquid through a sieve lined with cheesecloth (muslin). Reserve the liquid and mushrooms separately. Place the rice, the remaining boiling water and the 1/2 teaspoon salt in a saucepan over medium-low heat. Cover and cook, without stirring, until tender and no water remains, about 40 minutes. Remove from the heat and let cool. In a frying pan over medium-high heat, melt the butter. Add the fresh and reconstituted dried mushrooms and cook, stirring, until sof and the moisture has evaporated, about 10 minutes. Remove from the heat. Finely chop half of the mushrooms and place in a bowl. Set aside the unchopped mushrooms in the pan. To the bowl, add the thyme, eggs, half and half, cooked wild rice, pecans and salt and pepper to taste, mix well. Preheat an oven to 350 degrees. Butter six 1/2-cup ramekins. Place them in a baking dish and pour water into the dish to reach halfway up the sides. Divide the rice mixture evenly among the ramekins. Bake until a knife inserted into the center comes out clean, 30-35 minutes. Remove the dish from the oven, then lift out the ramekins. About 10 minutes before the custards are ready, in a saucepan, combine the cream, the reserved soaking liquid and cheese. Place over medium heat and simmer until reduced by one-third, about 10 minutes. Season to taste with salt. Keep warm. Place the plan hoplding the reserved unchopped mushrooms over medium heat and heat, stirring, for about 2 minutes. To serve, spoon the warm sauce onto individual plates. Invert 1 custard onto the center of each place. Distribute the unchopped mushrooms around each custard. Garnish with parsley and serve.

Your Recently Viewed Recipes

Love these recipes? Get MORE delivered to your Inbox – FREE Click Here!

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Newsletter Signup

Free Newsletter!

Subscribe to our free recipe newsletter and we will send you delicious recipes and special offers to your inbox. Sign up today!

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips


Free eCookbooks

See More

Connect With Us

Facebook Google Plus Instagram Twitter Pinterest
Twitter Blog Email RSS

About Us Advertise Contact Us FAQ Keyword Index News Privacy Policy Submit Your Recipes Subscribe Terms of Service Unsubscribe

---- 1 ----


Images from other cooks

There are currently no images from other cooks.