Recipe
Wild Mushroom Flan With A Warm Spinach Salad
Ingredients
- 2 tablespoons olive oil
- 1 pound wild and exotic mushrooms, stemmed, cleaned and sliced
- 1/2 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
- 1/4 teaspoon nutmeg
- Salt and pepper
- 6 ounces raw bacon, chopped
- 3 tablespoons Balsamic vinegar
- 1/2 cup julienne red onions
- 1 (10-ounce) bag of spinach, cleaned and stemmed
Directions
- 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 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.
Recipe Details
- Source: Emeril Live EM1A04
- Dish Type: Sides
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