I thought I would offer a nice recipe to follow up on yesterdays post on wild mushrooms. This is a creative way to showcase any variety of mushrooms you choose to use. The main thing to remember is to cut the mushrooms into like sized pieces; quarter the larger mushrooms, and half the smaller ones. A flan is very similar to a custard, and does require cooking in a water bath. You will also need 4 ramekins for this recipe.
INGREDIENTS 12 oz wild mushrooms 1 tbsp vegetable oil ½ tbsp balsamic vinegar ½ tbsp kosher salt ½ tbsp black pepper 1 cup heavy cream ½ cup whole milk 3 large eggs ½ tsp lemon zest 2 tbsp soft butter plus more to coat ramekins
PROCESS 1) In a large non stick skillet, heat the oil up over med-high heat. Add the mushrooms, being careful not to add too many at one time. (do in stages if needed). Sauté until the juices have caramelized and have a nice golden color to them. If doing in stages, add the previously cooked ones to the pan for the final stage; season with the salt and pepper, adding