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Lightly butter 6 (4-ounce) ramekins and set aside. Under cold running water, quickly rinse porcinis to rid of any sand or dirt. In a small saucepan place porcinis with 3/4 cup water and bring to a boil. Lower heat to a simmer and cook until porcinis are very soft and liquid has reduced to 1/2 cup. Remove from heat, and set aside to cool. When cooled, remove porcinis from liquid and set aside. Strain liquid through a fine meshed sieve and reserve. Preheat oven to 350 degrees F. In a small saute pan melt butter and saute shallots until softened, about 3 minutes. Add garlic and thyme and cook another minute. Transfer to the bowl of a food processor and add reserved mushroom liquid and porcinis and process until smooth. Transfer to a bowl and whisk in the heavy cream, egg yolks, nutmeg, cheese and salt and pepper, to taste. Divide mixture between ramekins and place the ramekins in a baking pan. Add enough hot water to come halfway up the sides of the ramekins and bake flans until set, about 45 to 50 minutes. To serve, place a roasted portobello on a plate. Gently loosen flans with a knife and invert onto the portobellos. Top with Wild Mushroom Confit, a generous dollop of the Truffle Emulsion and Crispy Phyllo Threads. Garnish with black truffle slices. Toss pea shoots with olive oil, salt and pepper and serve with flans. In a large colander combine mushrooms and sprinkle with kosher salt and freshly ground black pepper. Set aside for 1 hour, allowing mushrooms to release as much liquid as possible (do not reserve liquid), stirring occasionally. Preheat oven to 275 degrees F. In a baking dish combine mushrooms with remaining ingredients, making certain that mushrooms are completely covered with oil. Cover with foil and bake for 1 1/2 hours, until mushrooms are very tender. Transfer mushrooms to a strainer or colander, remove bay leaves, rosemary, and thyme sprigs, and allow to drain. (Oil may be reserved and used for another purpose.) Serve mushrooms either warm or at r
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King of mushrooms dried — risotto, ragu, cream sauces, broth
Ground dried porcini — instant umami boost to sauces, risotto, rubs
Enameled Dutch oven for braising, bread baking, stewing
Aromatic finishing oil — pasta, risotto, eggs
Grow shiitake on a log — fresh shiitake in your kitchen