Recipe courtesy of Emeril Lagasse
Print
Yield:
about 12 servings
Level:
Easy

Ingredients

  • 2 tablespoons olive oil
  • 1 pound Wild and Exotic mushrooms, stemmed, cleaned and sliced
  • 1/2 cup minced onions
  • 1 tablespoon plus 1 teaspoon chopped garlic
  • 1 teaspoon chopped thyme
  • 1 teaspoon chopped parsley
  • 8 eggs
  • 1 quart heavy cream
  • 1 cup grated Parmigiano-Reggiano cheese
  • 1/4 teaspoon nutmeg
  • Salt and pepper
  • 6 ounces raw bacon, chopped
  • 3 tablespoons Balsamic vinegar
  • 1/2 cup julienne red onions
  • 1 (10-ounce) bag of spinach, cleaned and stemmed

Directions

Preheat the oven to 350 degrees F. Lightly butter 12 (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.

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