You are here

Mushroom Flan

Francois.Marin's picture
Ingredients
For pastry
  Sugar 1 Tablespoon
  Cold water 2 Tablespoon
For filling
  Milk 1 1⁄2 Cup (24 tbs), infused with peppercorn, mace and small bay leaf
  Mace blade 1
  Bay leaf 1 Small
  Peppercorns 6
  Butter 3 Tablespoon
  Onion 1 Medium, thinly sliced
  Mushrooms 1⁄2 Pound, sliced
  Flour 3 Tablespoon
  Heavy cream 2 Tablespoon
  Egg yolk 1
  Salt To Taste
  Pepper To Taste
  Egg 1 Small (For Glaze)
Directions

Method Make pastry dough and chill; line flan ring, reserving about one-third to cut into strips for the top.
Chill again.
For the filling: infuse milk, melt half the butter in a pan, add onion and cook until soft but not browned.
Add mushrooms and cook briskly over medium heat for 2-3 minutes un- til moisture has evaporated.
Take from heat, add the remaining butter and stir in the flour.
Add milk and heat, stirring, until boil- ing.
Simmer 3 minutes, take from heat and stir in cream, egg yolk and seasoning.
Turn onto a plate to cool.
Fill uncooked flan shell with mushroom mixture.
Roll out remaining dough and cut into thin strips.
Lay a diagonal lattice over top of flan, pressing ends of strips well down onto edge of flan to seal them.
Cover edge with a strip of pastry dough to neaten it.
Beat egg with a large pinch of salt and brush over the flan.
Bake in a hot oven (400°F) for 25- 35 minutes, or until pastry is brown and filling is starting to bubble.

Recipe Summary

Cuisine: 
French
Course: 
Main Dish
Servings: 
4

Rate It

Your rating: None
4.114285
Average: 4.1 (14 votes)