Wild Mushroom Custard With Asparagus-Truffle Sauce Recipe

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Nutrition per serving    (USDA % daily values)
CAL
844
FAT
235%
CHOL
313%
SOD
25%

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Ingredients for 4 servings

1 cup shiitake mushrooms

2 cups heavy cream

2 cloves of garlic, sliced

2 tablespoons sliced green scallions

Canola oil to cook

1/2 cup white wine

1/2 tablespoon white truffle oil

2 to 4 ounces of butter

8 eggs

Salt and white pepper to taste

ASPARAGUS-TRUFFLE SAUCE

1 tablespoon minced garlic

1 cup porcini mushrooms

1 cup oyster mushrooms

2 cups of water

1 golf ball size black truffle, sliced (very optional)

1 cup chanterelle mushrooms

2 cups asparagus, top part only from naturally breaking. (Save 8 spears for garnish, blanched, shocked, tossed in lemon juice, salt and pepper)

2 sliced white onions

1 cup spinach leaves

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