Mushroom flan
A vegetarian appetizer that inebriates the house and diners with the scents of the forest. Try the mushroom flan. Chanterelles and porcini mushrooms, for a mushroom flan that celebrates autumn and its delights. The recipe is simple and tasty. A dispassionate piece of advice? Remember to remove the flans from the molds very gently.
Ingredients
350 g chanterelles and fresh porcini mushrooms250 g milk200 g fresh cream80 g grated Parmigiano Reggiano 30 g flour2 eggspotato starchbuttergarlicextra virgin olive oilsaltPepper
Procedure
For the mushroom flan recipe prepare the béchamel sauce: cook 20 g of butter with 30 g of flour obtaining a blond mixture (roux); Add the milk, cold, all at once, season with salt and pepper and cook the béchamel sauce for 3-4 minutes from the rise of the boil, stirring constantly. Peel the mushrooms obtaining 250 g. Coarsely chop 170 g and store 80 g whole. Cook the chopped mushrooms in a pan in 15 g of bubbly butter with 1 clove of garlic. Keep the heat medium and stir for 4-5 minutes until they are dry but not too colorful. At the end salt them, pepper them generously and mix them with the warm béchamel sauce; Finally, incorporate 40 g of Parmesan cheese and eggs. Distribute the mixture in 4 buttered disposable single-portion molds. Seat them in a baking dish; Pour into it, with a jug, boiling water, up to 1.5 cm in height. Bake everything at 180 ° C for 35-40 minutes (before taking them out of the oven check that they are firm). Prepare a Parmesan sauce: mix the cream with 40 g of Parmesan, 1/2 tablespoon of starch and a pinch of salt. Bring to the heat and let the sauce harden without reaching the boil. Serve the flans with the sauce and whole mushrooms, sauté quickly in butter over high heat and then salt. Wine pairing: dishes with mushrooms prefer white wines, especially when there is also cream and cheese. Choose one that has both power and momentum, like certain Chardonnays matured in wood. Among the novelties there is the Musivum 2016 that Cantina Mezzacorona produces in South Tyrol, with a spicy taste, reminiscent of ginger and hazelnuts.
MUSIVUM PINOT GRIGIO RECEIVED 92 PT. WINE ENTHUSIAST
The prestigious american magazine Wine Enthusiast awarded this Pinot Grigio Superiore MUSIVUM of Mezzacorona with 92 points. The 2016 vintage has been tasted and reviewed by Kerin O'Keef - italinan editor - who recognized a good acidity together with a taste full of floral scents, bread crust and white-fleshed fruit.
Salute!
A vegetarian appetizer that inebriates the house and diners with the scents of the forest. Try the mushroom flan. Chanterelles and porcini mushrooms, for a mushroom flan that celebrates autumn and its delights. The recipe is simple and tasty. A dispassionate piece of advice? Remember to remove the flans from the molds very gently.
Ingredients
350 g chanterelles and fresh porcini mushrooms
250 g milk
200 g fresh cream
80 g grated Parmigiano Reggiano
30 g flour
2 eggs
potato starch
butter
garlic
extra virgin olive oil
salt
Pepper
Procedure
For the mushroom flan recipe prepare the béchamel sauce: cook 20 g of butter with 30 g of flour obtaining a blond mixture (roux); Add the milk, cold, all at once, season with salt and pepper and cook the béchamel sauce for 3-4 minutes from the rise of the boil, stirring constantly. Peel the mushrooms obtaining 250 g. Coarsely chop 170 g and store 80 g whole. Cook the chopped mushrooms in a pan in 15 g of bubbly butter with 1 clove of garlic. Keep the heat medium and stir for 4-5 minutes until they are dry but not too colorful. At the end salt them, pepper them generously and mix them with the warm béchamel sauce; Finally, incorporate 40 g of Parmesan cheese and eggs. Distribute the mixture in 4 buttered disposable single-portion molds. Seat them in a baking dish; Pour into it, with a jug, boiling water, up to 1.5 cm in height. Bake everything at 180 ° C for 35-40 minutes (before taking them out of the oven check that they are firm). Prepare a Parmesan sauce: mix the cream with 40 g of Parmesan, 1/2 tablespoon of starch and a pinch of salt. Bring to the heat and let the sauce harden without reaching the boil. Serve the flans with the sauce and whole mushrooms, sauté quickly in butter over high heat and then salt. Wine pairing: dishes with mushrooms prefer white wines, especially when there is also cream and cheese. Choose one that has both power and momentum, like certain Chardonnays matured in wood. Among the novelties there is the Musivum 2016 that Cantina Mezzacorona produces in South Tyrol, with a spicy taste, reminiscent of ginger and hazelnuts.
MUSIVUM PINOT GRIGIO RECEIVED 92 PT. WINE ENTHUSIAST
The prestigious american magazine Wine Enthusiast awarded this Pinot Grigio Superiore MUSIVUM of Mezzacorona with 92 points. The 2016 vintage has been tasted and reviewed by Kerin O'Keef - italinan editor - who recognized a good acidity together with a taste full of floral scents, bread crust and white-fleshed fruit.
Salute!
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