Title: Wild Mushroom Flan with a Warm Spinach Salad
Categories: Emlive07
Yield: 12 servings

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

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.