Wild Mushroom Royale with Sweet Pea Basil Sauce

This elevated dish will make quite the impression on your guests. Chef Craig Flinn went above and beyond to create something that is delicious and looks incredible.

Prep Time:
30 min
Cook Time:
40 min


Sweet pea and basil sauce

  • 1 shallot, finely chopped (about 3 tbsp)
  • 2 cloves garlic, finely chopped
  • 1 tbsp ( 15 mL ) butter
  • ¼ tsp ( 1.25 mL ) dried basil
  • ¼ tsp ( 1.25 mL ) salt
  • ¼ tsp ( 1.25 mL ) pepper
  • 3 tbsp ( 45 mL ) white wine
  • 1 cup ( 250 mL ) frozen peas
  • ½ cup ( 125 mL ) vegetable stock
  • ½ cup ( 125 mL ) 35% cream
  • ½ cup ( 125 mL ) fresh basil leaves
  • 2 tsp ( 10 mL ) lemon juice

Wild mushroom royale

  • 2 tbsp ( 30 mL ) butter, divided
  • 2 whole eggs
  • 4 egg yolks
  • 1 cup ( 250 mL ) milk
  • 1 cup ( 250 mL ) 35% cream
  • ¼ tsp ( 1.25 mL ) salt
  • Pinch of nutmeg
  • Pinch of cayenne pepper
  • Fine chinois (cone-shaped sieve for straining sauces)
  • 4 oz ( 115 g ) mixed wild mushrooms (ie: oyster, shiitake, chanterelles, morels, lobster, etc.)
  • 1 tbsp ( 15 mL ) extra virgin olive oil
  • 1 clove garlic, finely chopped
  • 1 tbsp ( 15 mL ) Italian parsley, finely chopped
  • Fresh chervil for garnish (optional)


Sweet pea and basil sauce

  1. Place a skillet over medium-high heat and sweat the shallots and garlic in the butter with the dried basil, salt, and pepper (about 2 to 3 minutes) until the shallots are translucent.

  2. Add the white wine and cook for 2 minutes until it reduces to an almost dry pan (called au sec), then add the frozen peas, vegetable stock, and cream. Bring to a boil and cook for 2 minutes.

  3. Add the fresh basil and immediately place everything in a blender. Carefully process the hot sauce on high speed until smooth.

  4. Strain into a saucepan and stir in the lemon juice; keep warm until ready to serve the dish (the sauce can also be made in advance and simply reheated). 

  5. Adjust the seasonings and add a tablespoon or two of stock or water if the sauce appears too thick.

Wild mushroom royale

  1. Preheat your oven to 300°F (150°C). Select 8 small 4 ounces ramekins or timbale moulds and use about 1 tbsp (15 mL) to butter the ramekins or timbale moulds; set aside.

  2. In a mixing bowl combine the eggs, egg yolks, milk, cream, salt, nutmeg, and cayenne pepper and beat with a whisk; strain through a fine chinois (a cone-shaped sieve with a closely woven mesh for straining sauces. If you do not have a fine chinois use a strainer or cheesecloth as alternative) and refrigerate.

  3. Chop the mixed wild mushrooms in pieces and sauté in the olive oil, remaining butter, and garlic until softened; add parsley and set aside to cool.

  4. Pour the egg custard into the ramekins or timbale moulds about half way to the top. Place a teaspoon or so of mushrooms in each mould, then top up with custard to fill. Reserve some of the mushrooms for garnish. 

  5. Place each filled mould in a casserole pan and fill the pan with boiling water until the water level reaches halfway up the sides of the moulds. Bake in this “bain marie” in the 300°F (150°C) oven until the custards are set, about 25 to 30 minutes. The custards should still wiggle slightly in the middle when they are removed from the oven; residual heat will complete the cooking.

  6. Run a narrow paring knife along the inside of each mould before plating. Spoon about 1 ounce of sweet pea sauce in the center of a plate. Unmould the royale custard into the center of the sauce. Place a small amount of the reserved sautéed mushrooms on the top and garnish, finally, with a sprig of fresh chervil.