Ingredients

Method

• 250 g fresh porcini or portabellini mushrooms, chopped
• 2-3 tablespoons unsalted butter for frying
For the custard, barely whisk together:
• 4 extra-large free-range eggs
• 2 egg yolk
• 1 cup cream
• 2-3 tablespoons snipped chives
• Salt and milled black pepper to taste

Method

Ingredients

Fry the mushrooms in the hot butter until just cooked. Season and allow to cool. Place in 6 buttered ovenproof dishes
For the custard, barely whisk together the eggs, egg yolks, cream and salt and pepper.
Strain the custard and pour over the mushrooms. Add the chives.
Place in a bath of hot water and bake at 160°C for 30 - 40 minutes or until just set.

To serve: 12 slices proscuitto or pancetta.
Bake the proscuitto or pancetta in a hot oven at 200°C for 5 minutes or until the fat turns golden. Allow to cool and crisp.