Wild Mushroom Flan With A Warm Spinach Salad
Ingredients
- 2 tbsp olive oil
- 1 lb wild and exotic mushrooms, stemmed, cleaned, and sliced
- 0.5 cup minced onions
- 4 tsp chopped garlic, divided
- 1 tsp chopped thyme
- 1 tsp chopped parsley
- 8 eggs
- 1 quart heavy cream
- 1 cup grated Parmigiano-Reggiano
- 0.3 tsp nutmeg
- 6 oz raw bacon, chopped
- 3 tbsp balsamic vinegar
- 0.5 cup julienned red onions
- 10 oz fresh spinach, cleaned and stemmed
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
- 1
Preheat oven to 350°F. Lightly butter twelve 4-oz ramekins (or use a 9x13 baking dish).
- 2
In a sauté pan, heat olive oil. Sauté mushrooms 2 minutes; season. Add onions and 1 tbsp garlic; sauté 1 minute. Remove from heat, stir in thyme and parsley, and cool.
- 3
In a bowl, whisk eggs and cream together. Stir in Parmigiano-Reggiano, nutmeg, and mushroom mixture.
- 4
Divide mushroom/cream mixture among buttered ramekins. Place ramekins in a baking pan filled with enough water to reach halfway up the sides.
- 5
Bake 50–55 minutes until flan is set. Let cool slightly.
- 6
In a sauté pan, render bacon until crispy, about 10 minutes. Turn bacon and fat into a bowl. Whisk in balsamic vinegar; season. Toss spinach and red onions with the warm vinaigrette.
- 7
Run a knife around each ramekin and invert flan onto a plate. Mound a small amount of spinach salad in center of each flan and serve.