– 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.