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 the balsamic vinegar and mixing until well incorporated. Set on a plate to allow to cool. 2) Pre heat the oven to 325 degrees. Melt the butter, and place aside to allow to cool. In a large bowl, whisk the eggs until well beaten. Add the lemon zest, milk and the cream, whisk until fully blended. While whisking, slowly add the butter to the mixture. 3) Place the buttered ramekins in a roasting pan. Evenly fill each of the ramekins ½ way up with the mushroom mixture. Pour the egg & cream mixture over top of the mushrooms, filling the ramekin up about ¾ of the way. Lightly tap each ramekin to remove any possible air pockets in the flan. 4) Put the entire roasting pan into the oven, and then fill the pan with water until it is half way up the ramekins side. Cook until the flans have began to stiffen up, approximately 40 minutes. Remove from the oven, then take out of the water bath to allow to properly cool. 5) After allowing them to cool for about an hour, take a butter knife and slide around the edges of the ramekin the loosen the flan. Turn over onto a plate and lightly tap the top of the ramekin, then remove from the flan. Serve warm, or allow to completely cool. (for reheating, place in a 350 degree oven for 8 minutes; microwaving is not a good idea.)
This will match perfectly with a roasted chicken breast with some spinach & rice pilaf, and drizzled with Bottled Thyme’s Chicken Jus. Feel free to contact us at BottledThyme@Gmail.com if you have any questions. Thank you for reading. Michael Van Houten www.Facebook.com/BottledThyme