See Also: Appetizers · Cooking Club · Main Dishes
Flan of Mushrooms with Port Sauce
From Dorothy McNett's recipes at www.dorothymcnett.com. Serve this as a wonderful appetizer in small portions, or use as a main dish. Use any mushrooms that are in season, or a mixture of varieties. This is called a flan in Portuguese and Spanish cuisine, similar to a crustless quiche.
1/4 cup unsalted butter or olive oil, or a combination
3-4 shallots, finely minced
1 1/2 - 2 pounds fresh mushrooms, finely chopped
1/4 cup fresh parsley, chopped
3/4 cup grated semi-firm cheese, such as white cheddar
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground pepper
1 1/2 cups chicken, beef, or vegetable stock
1/3 cup port
1/3 cup heavy cream
fresh green beans, or cooked white beans (fava, kidney, etc.)
In heavy bottomed skillet or saute pan, heat the butter and saute the minced shallot about 4-5 minutes over low to medium heat. Add chopped mushrooms and cook about 12-15 minutes until mushrooms are cooked and liquids evaporate. Set aside about 1/2 cup of the mushroom mixture to use for the sauce.
In batter bowl, whisk the eggs well and then add the parsley, grated cheese, salt, pepper and mushroom mixture. Brush a glass or ceramic 4-5 cup baking dish, or other heat proof ring mold or bowl with a little olive oil. Pour in the mushroom mixture and sprinkle with a little paprika. Bake in a preheated 350 degree oven about 30 - 40 minutes. Or place in microwave oven and cook on 70% power for 10-15 minutes, or until mixture has set up and is firm to the touch. While the flan is baking, make the sauce. Place the reserved 1/2 cup mushrooms and the stock in a saucepan, bring to a boil, reduce to simmer and cook about 8 minutes, or until the mixture has reduced to about 1 cup. If desired, strain out the mushrooms to make a smooth sauce. Otherwise, leave them in and serve a sauce with texture! Add port and cook about 1-2 minutes and then slowly add the cream. Arrange fresh greens and green beans or cooked beans on serving plates. Slice or spoon the flan on the plates and serve with the port sauce.
Recipe created 2011-06-19.
© 1996-2013 Dorothy McNett. All Rights Reserved.