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Mushroom Flan Recipe
|Cold water||2 Tablespoon|
|Milk||1 1⁄2 Cup (24 tbs), infused with peppercorn, mace and small bay leaf|
|Bay leaf||1 Small|
|Onion||1 Medium, thinly sliced|
|Mushrooms||1⁄2 Pound, sliced|
|Heavy cream||2 Tablespoon|
|Egg||1 Small (For Glaze)|
Calories 274 Calories from Fat 151
% Daily Value*
Total Fat 17 g26.3%
Saturated Fat 9.8 g49.2%
Trans Fat 0 g
Cholesterol 129.4 mg
Sodium 157.9 mg6.6%
Total Carbohydrates 24 g8.1%
Dietary Fiber 1.9 g7.5%
Sugars 11.5 g
Protein 8 g16.6%
Vitamin A 11.9% Vitamin C 8.7%
Calcium 13.2% Iron 7.6%
*Based on a 2000 Calorie diet
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 (400Â°F) for 25- 35 minutes, or until pastry is brown and filling is starting to bubble.