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Side dishes and vegetables, vegetarian dishes and bakes 63
Autumnal mushroom flan [Index: ] [Index: ]
MCRC00902026_BO_Herbstlicher_Pilzflan-017_F39MCRC00917895_SE_Herbstlicher_Pilzflan-009MCRC00903263_NF_Herbstlicher_Pilzflan-020_RZ1VegetablesMushroomsVegetarian recipesPreparation methodsSteamingRecipe categoriesVegetarian recipesSide dishes, Bakes
For 4 servings
Small moulds in the large perforated steamer
FLAN:
5 g dried mushrooms, e.g. horns of plenty or
porcini mushrooms
150 g chanterelles or chestnut mushrooms
1 small shallot
1 tbsp butter
100 ml milk
100 g mascarpone
2 eggs
Salt
Black pepper, freshly ground
1 pinch nutmeg, freshly ground
2 sprigs marjoram
IN ADDITION:
Butter for greasing
Breadcrumbs for sprinkling
Per serving
167 kcal, 3 g carbs, 14 g fat, 8 g protein, 0,2 BU
PREPARATION
1. Soak the dried mushrooms in plenty of water for about 20 minutes. Squeeze out the excess
moisture and chop roughly. Chop the fresh mushrooms into small cubes of roughly the same size.
2. Finely chop the shallot and sweat in hot butter over a medium heat until light gold in colour. Turn
up the heat, add all the mushrooms and fry well. If they release water, allow this to evaporate
completely. Then set aside to cool.
3. In a bowl, whisk together the milk, mascarpone and eggs. Season with salt, pepper and nutmeg.
Rinse the marjoram, shake it dry, chop it finely and add to the cooled mushrooms.
4. Grease 4 small moulds (150 ml each) and sprinkle with breadcrumbs. Fill with the mushroom
mixture up to ½ cm under the rim and place the small moulds into the perforated steamer. Cook as
indicated until the mixture is set.
Small moulds in the large perforated steam container, level 3SteamingfalseTemperature100 °C100Duration15-18 minutes15
5. Leave to stand for another 10 minutes before serving. Loosen the flans from the sides of the
mould with a knife and carefully turn them out.
Setting procedure:
Steaming
100 °C
Cooking time: 15-18 minutes
Tip:
Serve the puddings with fried
mushrooms or a green salad.