Miniature Mushroom and Gruyere Timbales

"Drinking cup" is the English translation of the French word "timbale". This cup-shaped custard with mushrooms and cheese is an elegant appetizer before a holiday meal.

Ingredients

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 large brown onion, minced
• 1 lb. button mushrooms, finely minced
• 1 1/4 cups freshly grated Gruyere cheese
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 cup heavy cream
• 6 large eggs
• 3 tablespoons minced parsley or green herb garnish

Directions

• Heat butter and oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until translucent, about 3 - 5 minutes. Add mushrooms and cook, stirring occasionally, until mushroom are tender and liquid evaporates, about 10 minutes. Transfer mushrooms to a large bowl. Stir in cheese, salt, and pepper until combined.
• Preheat oven to 325 degrees. Line cups of 2 mini muffin pans with foil baking cups (it may be necessary to trim regular baking cups to the mini size if unavailable in your local stores). Spray cups with nonstick cooking spray. Beat cream and eggs in a large bowl until just blended. Pour egg mixture into mushrooms and stir until combined.
• Spoon mixture into prepared foil cups. Add -inch of hot water into 2 baking pans. Set muffin pans inside pans of water and place in oven. Bake 15 to 20 minutes or until knife inserted off-center of timbale comes out clean. Remove from heat and cool for 10 minutes.
• Remove timbales from muffin pan and gently peel away foil cups. Place on a platter and garnish with a sprinkle of parsley. Serve immediately.

  Makes about 24 mini timbales