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Published: Tuesday, 6/5/2001

Spinach Timbale with Mushroom Sauce

1 1/4 pounds spinach, washed and stems removed

1 medium onion, diced

1/4 cup butter

Tarragon

Basil

Salt and pepper

1 tablespoon lemon juice

6 eggs

1/2 cup heavy cream

Mushroom sauce (recipe follows)

Saute spinach and onion in butter. Season with tarragon, basil, salt, and pepper. Puree mixture in food processor. Beat eggs together with cream. Combine spinach mixture, lemon juice, and egg mixture with wire whisk. Turn into buttered timbale molds. Cover with aluminum foil. Set timbales into a baking pan of boiling water. Place in a 300-degree oven for 30 to 40 minutes or until custard is set.

Mushroom sauce

1/2 pound shiitake mushrooms, sliced

1/2 cup minced shallots

1/4 cup butter

1 cup madeira wine

1 quart cream

Salt and pepper

Basil

Saute mushrooms and shallots in butter. Add wine when the pan is very hot and allow to almost completely evaporate. Add cream and season with salt, pepper, and basil. Continue cooking 10 to 15 minutes or until sauce reaches desired consistency.

Yield: about 12

Source: Greg Murphy, chef at La Becasse, Burdickville, Mich.



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