Recipe Archives->Vegetables->Mushroom Flan

Wild Mushroom Flan
Yield: 2 1/2 cups (6 servings)

1 pound button mushrooms, rinsed quickly and dried thoroughly
3 ounces shallots
4 garlic cloves
Juice of 1/2 lemon
2 ounces black trumpet mushrooms, coarsely chopped
4 large egg whites
1/2 cup nonfat milk
Freshly ground white pepper to taste
3 cups assorted greens of your choice (arugula, limestone, endive, etc.)
3 tablespoons balsamic vinegar

Preheat oven to 450 F.  Grind together the button mushrooms, shallots
and garlic. Place in a heavy saucepan with the lemon juice and cook
over medium heat until all the liquid has evaporated, 6 to 8 minutes.
Transfer to a bowl and cool.  Saute the trumpet mushrooms in a
nonstick pan for 3 to 4 minutes. Stir into the ground mixture.  In
a small bowl, whisk together the egg whites and milk. Pour into the
mushroom mixture and combine thoroughly. Season with white pepper
to taste.  Spray six 3/4-cup souffle dishes with vegetable oil
spray. Cut rounds of parchment paper to fit the bottom of the dishes
and place inside the cups. Divide the mushroom mixture evenly and
spoon into the cups. Arrange in a shallow baking pan and pour boiling
water into the pan halfway up the sides of the cups. Bake 20 minutes.
Remove from the oven and let sit in the water bath while preparing
the salad.  Toss the salad greens with the vinegar and arrange on
6 plates. Loosen each flan by running a sharp knife around the sides
of the cup and unmold in the center of the greens. Remove the paper
on top and serve immediately.

Printable version: mushroom-flan.txt.