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Categories:
olive oil mushrooms onions garlic thyme parsley eggs heavy cream cheese nutmeg salt bacon balsamic vinegar julienne red onions
Viewed: 78 - Published at: 5 years agoIngredients
- 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
Method
- Preheat the oven to 350 degrees F. 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.
