Wild Mushroom Flan

[Shirley Jones]

                     

* Exported from MasterCook *

 

                   EZ Caprial Pence's Wild Mushroom Flan

 

Recipe By     :

Serving Size  : 6     Preparation Time :0:00

Categories    : Eggs                            Main Dishes

                Vegetables                         Easy Bake

 

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

     1/2           cup  plus 1 tablespoon extra-virgin olive oil

  1              bunch  fresh chives -- coarsely chopped

                        -- (approximately 2 tablespoons)

     1/2         ounce  dried porcini mushrooms -- coarsely chopped

                        -- (approximately 1/2 cup)

     1/2           cup  dry sherry

  1              small  shallot -- minced

  1              clove  garlic -- minced

  1                cup  heavy whipping cream

  3                     egg yolks

     1/2      teaspoon  finely chopped fresh rosemary

     1/2      teaspoon  finely chopped fresh thyme

                        salt and freshly ground black pepper

  1              bunch  watercress -- washed and spun dry, for garnish

 

Preheat the Easy-Bake oven for 15 minutes.

 

Place the chives and 1/2 cup of the oil in a blender, and blend until smooth. Set aside.

 

Place the dried porcini in a large bowl; cover with the sherry, and let stir for about 20 minutes. When the mushrooms are soft and have absorbed most of the sherry, drain off any extra liquid (reserving the liquid).

 

Heat the remaining 1 tablespoon olive oil in a large saute pan over medium heat until hot. Add the shallot and garlic, and saute for about 1 minute. Add the chopped mushroom and toss well. Add the reserved soaking liquid, and reduce until the mixture is almost dry, about 2 to 3 minutes. Remove from the heat, and let cool until tepid.

 

Place the mushroom mixture in a large mixing bowl; add the cream, egg yolks, and herbs, and mix well. Season with salt and pepper.

 

Ladle the mixture into Easy-Bake oven pans, filling them to 1/8 inch from the top. Bake the custard until just set, about 20 to 30 minutes. Serve drizzled with the chive oil and garnished with fresh watercress.

 

S(Internet Address):  "http://www.npr.org/templates/story/story.php?storyId=1534572"

Copyright:  "The Easy-Bake Oven Gourmet"

No virus found in this outgoing message.
Checked by AVG Free Edition.
Version: 7.5.516 / Virus Database: 269.19.20/1259 - Release Date: 04/02/2008 8:42 PM