Wild Mushroom Flan with a Warm Spinach Salad

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Wild Mushroom Flan with a Warm Spinach Salad Ingredients

2 tb Olive oil	1 c Grated Parmigiano-Reggiano
1 lb Wild and exotic mushrooms;	1/4 ts Nutmeg
; and sliced	Salt; to taste
1/2 c Minced onions	Freshly-ground black pepper;
4 ts Chopped garlic; divided	6 oz Raw bacon; chopped
1 ts Chopped thyme	3 tb Balsamic vinegar
1 ts Chopped parsley	1/2 c Julienne red onions
8 Eggs	10 oz Spinach - (1 bag); cleaned,
1 qt Heavy cream

Instructions for Wild Mushroom Flan with a Warm Spinach Salad

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.

Main Ingredient: MushroomsCuisine: Uncategorized

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