Garlic-Mushroom Flan – a delicious recipe with butter, garlic, shiitake mushroom, Salt, chicken, eggs. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Put the butter in a small saucepan over medium heat.
2
Add the garlic and mushrooms and cook, stirring occasionally and sprinkling with salt and pepper, until the garlic is fragrant and the mushrooms begin to soften, just 5 minutes or so.
3
Stir the mixture into the stock.
4
Beat the eggs lightly and combine with the stock mixture.
5
Put about an inch of water in a baking pan or skillet just large enough to hold four 6-ounce ramekins and turn the heat to high.
6
When the water boils, turn the heat to low, pour the egg mixture into the ramekins, and put the ramekins in the water.
7
Cover tightly with foil and/or a lid.
8
Simmer for 15 to 20 minutes, then check; the moment the custards are setthey should still be quite jigglyremove them from the water.
9
Serve hot or at room temperature.
325
kcal
Calories
16
g
Fat
2
g
Carbs
42
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 tablespoon butter, 1 teaspoon minced garlic, 1/2 cup thinly sliced shiitake mushroom caps, Salt and freshly ground black pepper, and more.
Yes, Garlic-Mushroom Flan falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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