Emeril Lagasse’s new cookbook, Essential Emeril, is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Flat Mushroom Flan


  • 3 tablespoons butter
  • 2 cups chopped onions
  • 4 cups sliced wild mushrooms (shiitakes, hedgehogs, chanterelles, oysters)
  • Salt and pepper
  • 9-inch puff pastry circle, rolled out 1/2-inch thick, docked and lightly blind-baked
  • 1/4 cup bread crumbs plus 2 tablespoons
  • 1/4 grated Parmesan cheese
  • 1 tablespoon chopped basil
  • 2 tablespoons good olive oil to drizzle


  • Preheat oven to 400 degrees. Melt the butter in a large saute pan, cook the onions over medium heat until they are brown and sweet, about 15 minutes. Add the mushrooms, and cook until tender and all the juices are cooked out, about 10 minutes. Season well with salt and pepper. Sprinkle the surface of the tart round with the 2 tablespoons of bread crumbs, this will help absorb any excess liquid. Spoon the mushrooms on top of the tart circle, flatten out within 1-inch of the edge. In a small bowl combine the 1/4 cup bread crumbs, cheese, and basil. Sprinkle this on top of the mushroom mixture. Place in the oven and brown, about 5 to 8 minutes. Drizzle with olive oil.