My info: Gut Healthy Savoury Custards with Shiitake Mushrooms and Spring Onion, by sheriwetherell
We continue our nine-day Gut Health Series with these velvety packed-with-goodness savory custards from The Beauty Chef: Delicious Food for Radiant Skin, Gut Health and Wellbeing, the newest cookbook from Australia's Carla Oates. Her nutrient-dense custards are loaded with heart-healthy shiitake mushrooms, which are also immune-boosting, good for your belly, aid in weight loss, and help protect our DNA. Let's dig in! Click to our homepage to stay on top of all the recipes we're featuring this week!
Savoury Custards with Shiitake Mushrooms and Spring Onion
"These tasty, nutrient-dense pots star the wonderful flavour of shiitake mushrooms, which are good for heart health, weight loss, help protect our DNA and boost immunity." ~ The Beauty Chef
4 dried shiitake mushrooms
6 large eggs
2 teaspoons finely grated ginger
1/2 teaspoon sesame oil
1 3/4 cups (430 ml / 14 1/2 fl oz) chicken bone broth
2 spring onions (scallions), thinly sliced diagonally
tamari, to serve
chilli sauce, to serve (optional)
Soak the shiitake mushrooms in hot water for 20 minutes, or until rehydrated. Drain. Remove and discard the woody stems. Slice the caps.
Preheat a wide-based steamer pot over medium–high heat.
Gently whisk the eggs, ginger, sesame oil and chicken broth together in a medium bowl. Add the shiitake mushrooms and spring onion and mix through.
Pour the egg mixture into four 1 1/2-cup (375 ml / 12 1/2 fl oz)-capacity ovenproof ramekins, distributing the shiitake and spring onion evenly.
Cook the custards in batches, arranging the ramekins in the preheated steamer set over medium heat. Steam for 10 minutes, or until the custards are just set with a slight wobble remaining in the centre. Remove from the steamer and set aside to cool slightly.
Serve warm or at room temperature. Drizzle with tamari to serve, and chilli sauce, if desired.
Recipe excerpted with permission from The Beauty Chef by Carla Oates, published by Hardie Grant Books August 2017, RRP $35.00 hardcover.