Forestière custard

1 bag of  rehydrated Wild Mix
1 sweet red pepper
4 eggs
4 tablespoons of fresh cream,
oil, butter, salt, and pepper

- Cook mushrooms in a little oil and butter.
- Meanwhile, cut the pepper in strips then dice.
- Beat the eggs with a whisk, add the cream, pepper dices and fried mushrooms.
- Blend; add salt and pepper.
- Pour preparation in buttered metallic tin.
- Cook 1 hour in a double-boiler.
- Remove from tin with care.
- Serve with a fresh salad.

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