Ingredients for 4 people:
- 1 large onion
- Extra virgin olive oil
- 600g of mushrooms
- Salt, black pepper
- 220 g Bechamel sauce
- 160g cream
- 16 egg yolks
- Butter to grease the moulds
Opcional:
- Nutmeg, cinnamon and coriander seeds.
Preparation:
- Place the peeled and quartered onion in the mixing jar.
- Blend on speed 7, 5 seconds. Repeat the operation.
- Add a drizzle of oil and cook on speed 4, 120 degrees, 5 minutes. Set aside.
- Add the mushrooms to the jar. Blend on speed 7, 30 seconds. Add a little oil and cook at speed 4, 120 degrees, 5 minutes. Season with salt and pepper.
- Remove 2/3 of the mushrooms from the jar and set aside with the onion.
- Add the Bechamel sauce, cream and egg yolks to the mushrooms in the jar. Season with salt, pepper and, optionally, nutmeg, cinnamon and ground coriander seeds.
- Select speed 2, 1 minute.
- Grease 4 individual ramekins with butter. Fill them with the mixture from the mixing jar. Cover with cling film and place in the steamer basket with the lid.
- Fill the jar with 500 g of water. Place the steamer on top and select “steam” 120 degrees, 30 minutes.
- Allow the royales to cool slightly before unmoulding.
- Serve with the reserved sautéed onions and mushrooms.
