Flat Mushroom Flan

Recipe Ingredients

3 tablespoons	45ml	Butter
2 cups	125g / 4.4oz	Chopped onions
4 cups	948ml	Sliced wild mushrooms
		(shiitakes, hedgehogs, chanterelles - oysters)
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Nine-inch puff pastry circle - roll out 1/2" thick
		(docked and lightly blind-baked)
1/4 cup	36g / 1.3oz	Bread crumbs
2 tablespoons	30ml	Bread crumbs
1/4 cup	36g / 1.3oz	Grated Parmesan cheese
1 tablespoon	15ml	Chopped basil
2 tablespoons	30ml	Good olive oil - to drizzle

Recipe Instructions

Preheat oven to 400 degrees.

Melt the butter in a large saute pan, cook the onions over medium heat until they are brown and sweet, about 15 minutes. Add the mushrooms, and cook until tender and all the juices are cooked out, about 10 minutes. Season well with salt and pepper. Sprinkle the surface of the tart round with the 2 tablespoons of bread crumbs, this will help absorb any excess liquid. Spoon the mushrooms on top of the tart circle, flatten out within 1-inch of the edge.

In a small bowl combine the 1/4 cup bread crumbs, cheese, and basil. Sprinkle this on top of the mushroom mixture. Place in the oven and brown, about 5 to 8 minutes. Drizzle with olive oil.

This recipe yields ? servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2189 broadcast 07-25-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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