Wild mushroom flan with a warm spinach salad

12 servings

Ingredients

Quantity Ingredient
2 tablespoons Oil, olive
1 pounds Wild and exotic mushrooms,
Stemmed, cleaned and sliced
½ cup Minced onions
1 Tablespoon, plus 1 teaspoon
Chopped garlic
1 teaspoon Chopped thyme
1 teaspoon Chopped parsley
8 Eggs
1 quart Heavy cream
1 cup Grated Parmigiano-Reggiano
Cheese
¼ teaspoon Nutmeg
Salt and pepper
6 ounces Raw bacon, chopped
3 tablespoons Balsamic vinegar
½ cup Julienne red onions
10 ounces Spinach, cleaned and
Stemmed

Directions

EMERIL LIVE #EMIA04

Preheat the oven to 350 degrees. Lightly butter 12 (4-ounce) ramekins. In a saute pan, heat the olive oil. When the oil is hot, add the mushrooms and saute for 2 minutes. Season the mushrooms with salt and pepper. Add the onions and tablespoon of garlic. Saute for 1 minute. Remove from the heat, stir in the herbs and cool. In a mixing bowl, whisk the eggs and cream together. Stir in the cheese, nutmeg, and mushroom mixture. Spoon the mushroom/cream mixture into the ramekins. Place the ramekins in a baking pan and fill the pan with enough water to cover ½ of the ramekins. Place the pan in the oven and bake for 50 to 55 minutes or until the flan is set. In a saute pan, render the bacon until crispy, about 10 minutes. Turn the crispy bacon and bacon fat into a mixing bowl. Whisk in the balsamic vinegar. Season with salt and pepper. Toss the spinach and red onions with the vinaigrette. To serve, run a knife around each ramekin, invert each flan onto a plate. Mound a small amount of the spinach salad in the center of each flan.

Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.

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