Mushroom Sformato
Ingredients
- 6 tbsp. unsalted butter, plus more for ramekins
- 3⁄4 cup flour
- 6 1⁄4 cups milk
- 2 1⁄4 cups grated Parmesan cheese
- Kosher salt, to taste
- 6 eggs, lightly beaten
- 7 tbsp. extra-virgin olive oil
- 10 oz. black trumpet mushrooms
- 4 large shallots, thinly sliced lengthwise
- 8 oz. black salsify or Jerusalem artichoke, peeled and cut diagonally into 1/4″-thick slices
- 1 sprig fresh thyme
- 1 dried bay leaf
- 1 cup canola oil
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