Steamed mushroom custard

Mushrooms - Part 2.

Smooth, silky and nutritious.

Ingredients (makes 6):
20g butter
1 tsp sesame oil
1 leek (white part only), thinly sliced
50g shiitake mushrooms, stems removed and sliced thinly
50g enoki mushrooms, stems removed and halved lengthwise
1/2 tsp salt
1/2 tsp dashi granules
4 eggs
3 egg yolks
185ml whipping cream
1 1/2 tsp mirin
2 tsp Japanese soya sauce
A pinch of ground white pepper
3 chives, halved

Method:
1. In a small frying pan, heat the butter and sesame oil over a medium flame. Add the leek and cook for 3 minutes or until soft.
2. Add the mushrooms and a pinch of salt. Cook for 6 minutes until wilted. Sprinkle the dashi in the pan and mix till dissolved.
3. Remove the pan from the flame and set aside to cool.
4. In a bowl, mix the eggs, egg yolks, cream, mirin, soya sauce, salt and white pepper.
5. Place the mushrooms in 6 ramekins and pour the egg mixture over the mushrooms. Steam for 10 minutes.
6. Garnish with chives and serve hot.

Tips:
Substitute the dashi granules with a quarter cube of chicken stock.

Recipe source: Simply Her magazine (Sep 2008)