HERBED MUSHROOM CUSTARDS FOR TWO

On a chilly night (Spring, where are you?!) I love something creamy and delicious to warm me from the inside out. I recently came across a mushroom custard recipe that sounded like it just might fill the bill for a winter evening, but it served 8.  I reduced the amounts, added some ingredients, and we had it as a side dish for dinner. Delicious!  It's also incredibly easy and can be made ahead making it the perfect "wow" recipe for a dinner party in addition to a special side dish for a romantic dinner for two.  Don't tell anyone how easy this is!

Herbed Mushroom Custards for Two

1 T. butter

1/2 pounds mixed mushrooms, such as

 button, crimini and shitake, trimmed and sliced

1 garlic clove, minced

1/3 cup heavy cream

1 large egg

1/2 cup fresh parsley, chopped

1/4 tsp. dried thyme leaves

1/4 tsp. instant minced onion

Coarse salt and ground pepper

Preheat oven to 350. In a medium skillet, melt butter over medium high heat. Add mushrooms and garlic; cook, stirring occasionally until mushrooms begin to brown; cool slightly. In medium bowl, whisk together cream, egg, parsley, pinch salt and a few twists of freshly ground pepper. Stir in mushrooms, and divide between two 6 oz. ramekins. Line a 9" x 9" square pan with a dish towel; place ramekins on towel. Transfer to oven and pour enough boiling water in pan to come halfway up sides of ramekins. Bake until custards are just set, about 30 minutes. Carefully remove ramekins from water.