Mushroom Timbales with Parmesan Sauce

Total time: 45 minutes
   The Timbales highlight the flavors of the mushrooms.  Use wild, forest or Cremini if possible, for the most interesting tastes.

 Ingredients:

• Timbales
• 6oz (180gr) Cremini or other mushrooms
• 1/2 tsp paprika
• 1/2 tsp thyme
• 2 tsp oil
• 2 eggs
• 2 tbs Greek or plain yogurt
• Parmesan Sauce:
• 1/3 cup (3oz, 90ml) milk
• 2 tbs Greek or plain yogurt
• 4 tbs Parmesan, grated
• 1 tsp Dijon-style mustard

 Instructions

• Butter two ramekins and line the bottoms with buttered waxed paper (makes getting them out easier).
• Trim and chop the mushrooms. 
• Heat oil and paprika in a medium skillet. 
• Add mushrooms and sauté until nicely browned, about 10 minutes.  They will release liquid, then dry out again.
• Beat egg lightly. 
• Add thyme, yogurt mix well. 
• Add 1/4 of the mushrooms and mix well. 
• Add the remaining mushrooms and mix. 
• Spoon into prepared ramekins. 
• Put into a roasting pan with deep sides - I use a metal bread pan, and add hot water (hot tap water is fine) so that it comes half way up the sides of the ramekins. 
• Bake for 25 minutes at 400F (200C) - they should be set, firm on top. 
• Remove from oven and from hot water.  Run a table knife around the sides to loosen.  Put a small plate over top of ramekin and flip over.  Remove ramekin, and paper from top (formerly bottom) of timbale. Turn timbale over.
• Spoon Parmesan Sauce around timbale and serve.
• Parmesan Sauce:  
• Heat milk in a small saucepan over medium heat. 
• Reduce heat to low, add yogurt, Parmesan, mustard and stir well, until Parmesan is melted. 
•  Remove from heat and keep warm until needed.