Wild Mushroom Flan With A Warm Spinach Salad

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1 lb	454g / 16oz	Wild and exotic mushrooms - stemmed, cleaned, and sliced
1/2 cup	31g / 1.1oz	Minced onions
4 teaspoons	20ml	Chopped garlic - divided
1 teaspoon	5ml	Chopped thyme
1 teaspoon	5ml	Chopped parsley
8		Eggs
1		Heavy cream
1 cup	146g / 5.1oz	Grated Parmigiano-Reggiano cheese
1/4 teaspoon	1.3ml	Nutmeg
		Salt - to taste
		Freshly-ground black pepper - to taste
6 oz	170g	Raw bacon - chopped
3 tablespoons	45ml	Balsamic vinegar
1/2 cup	31g / 1.1oz	Julienne red onions
10 oz	284g	Spinach - (1 bag) - cleaned, stemmed

Recipe 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.

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

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