Wild Mushroom Flan With A Warm Spinach Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Sami | Emlive07 | 12 | Servings |
INGREDIENTS
| 2 | T | Olive oil |
| 1 | lb | Wild and exotic mushrooms |
| stemmed cleaned | ||
| and sliced | ||
| 1/2 | c | Minced onions |
| 4 | t | Chopped garlic, divided |
| 1 | t | Chopped thyme |
| 1 | t | Chopped parsley |
| 8 | Eggs | |
| 1 | qt | Heavy cream |
| 1 | c | Grated Parmigiano-Reggiano |
| cheese | ||
| 1/4 | t | Nutmeg |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| 6 | oz | Raw bacon, chopped |
| 3 | T | Balsamic vinegar |
| 1/2 | c | Julienne red onions |
| 10 | oz | Spinach -, 1 bag cleaned |
| stemmed |
INSTRUCTIONS
Preheat the oven to 350 degrees. Lightly butter twelve 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. This recipe yields about 12 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A04 broadcast 01-29-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-23-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 478
Calories From Fat: 395
Total Fat: 44.7g
Cholesterol: 254.5mg
Sodium: 489.9mg
Potassium: 243.2mg
Carbohydrates: 6.1g
Fiber: 1.1g
Sugar: 1.4g
Protein: 14.2g