• Step 1

  Preheat oven to 350 degrees. Add 1 Tbsp oil, shiitake and baby bella mushrooms to skillet on HIGH. Cook, stirring, about 5 min, until mushrooms are golden and no moisture remains. Season with salt and pepper.

• Step 2

  Reduce heat to MED; add thyme and wine. Cook 1-2 min, until wine is reduced to almost dry. Add 1 cup heavy cream. Cook, stirring, 6-8 min, until mixture is thick and reduced by two-thirds.

• Step 3

  Transfer mushroom mixture to food processor; puree until almost smooth (some mushroom bits should remain). Transfer to large bowl; refrigerate until chilled, about 1 hour.

• Step 4

  Wipe skillet with paper towel. Add remaining 1 Tbsp olive oil and gourmet mushrooms to skillet on HIGH. Cook, stirring, about 4 min, until mushrooms are golden. Season with salt and pepper. Set aside.

• Step 5

  Spray ramekins with cooking spray and place on rimmed baking sheet. Spoon gourmet mushrooms into bottoms of ramekins, portioning evenly.

• Step 6

  Make custard: Whisk together eggs, remaining 3 cups heavy cream, and cornstarch into bowl. Add to cooled mushroom mixture. Season with salt and pepper. Divide custard evenly among ramekins.

• Step 7

  Bake 45-50 min, until knife inserted 1-inch from edge comes out clean and tops are lightly browned and custard is set. Serve in ramekins or cool about 15 min to unmold. To unmold, run knife around inside edges of ramekin. Cover ramekin top with small plate; invert. Invert again onto serving plate.

• Can be made a day ahead and refrigerated. Reheat in 350 degree oven 20 - 25 min. • Can be baked in 3-quart shallow (at least 2-inches deep) baking dish directly on oven rack for 50-60 min or until knife inserted near center comes out clean.

Note: When servings & ingredients are modified, nutrition & directions may vary.