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Wild Mushroom Flan With A Warm Spinach Salad
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Tablespoon Olive oil
Pound Wild and exotic mushrooms; stemmed, cleaned, and sliced
/2 Cup Minced onions
Teaspoon Chopped garlic; divided
Teaspoon Chopped thyme
Teaspoon Chopped parsley
Eggs
Quart Heavy cream
Cup Grated Parmigiano−Reggiano cheese
/4 Teaspoon Nutmeg
Salt; to taste
Freshly−ground black pepper; to taste
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Ounce Raw bacon; chopped
Tablespoon Balsamic vinegar
/2 Cup Julienne red onions
0 Ounce Spinach − (1 bag); cleaned, stemmed
/2 Fat; 0 Other Carbohydrates
Preheat the oven to 350 degrees. Lightly butter twelve 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 1/2 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. This recipe yields about 12 servings.
Wild Mushroom Flan With A Warm Spinach Salad
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