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1
Lightly butter 6 (4-ounce) ramekins and set aside.
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2
Under cold running water, quickly rinse porcinis to rid of any sand or dirt.
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3
In a small saucepan place porcinis with 3/4 cup water and bring to a boil.
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4
Lower heat to a simmer and cook until porcinis are very soft and liquid has reduced to 1/2 cup.
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5
Remove from heat, and set aside to cool.
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6
When cooled, remove porcinis from liquid and set aside.
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7
Strain liquid through a fine meshed sieve and reserve.
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8
Preheat oven to 350 degrees F.
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9
In a small saute pan melt butter and saute shallots until softened, about 3 minutes.
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10
Add garlic and thyme and cook another minute.
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11
Transfer to the bowl of a food processor and add reserved mushroom liquid and porcinis and process until smooth.
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12
Transfer to a bowl and whisk in the heavy cream, egg yolks, nutmeg, cheese and salt and pepper, to taste.
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13
Divide mixture between ramekins and place the ramekins in a baking pan.
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14
Add enough hot water to come halfway up the sides of the ramekins and bake flans until set, about 45 to 50 minutes.
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15
To serve, place a roasted portobello on a plate.
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16
Gently loosen flans with a knife and invert onto the portobellos.
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17
Top with Wild Mushroom Confit, a generous dollop of the Truffle Emulsion and Crispy Phyllo Threads.
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18
Garnish with black truffle slices.
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19
Toss pea shoots with olive oil, salt and pepper and serve with flans.
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20
In a large colander combine mushrooms and sprinkle with kosher salt and freshly ground black pepper.
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21
Set aside for 1 hour, allowing mushrooms to release as much liquid as possible (do not reserve liquid), stirring occasionally.
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22
Preheat oven to 275 degrees F. In a baking dish combine mushrooms with remaining ingredients, making certain that mushrooms are completely covered with oil.
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23
Cover with foil and bake for 1 1/2 hours, until mushrooms are very tender.
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24
Transfer mushrooms to a strainer or colander, remove bay leaves, rosemary, and thyme sprigs, and allow to drain.
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25
(Oil may be reserved and used for another purpose.)
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26
Serve mushrooms either warm or at room temperature.
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27
Preheat the oven to 400 degrees F.
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28
Rub the mushroom with the olive oil then season lightly with salt and pepper.
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29
Place the mushroom gill-side down on a small baking pan and roast for 15 minutes.
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30
Remove from the oven and cool slightly.
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31
Chop the mushroom into small dice.
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32
In the bowl of a blender, blend the egg and lemon juice until frothy.
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33
Add the garlic and shallots, and process briefly, then add the mushrooms and puree until smooth.
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34
When the mixture is smooth, add the vegetable and truffle oils in a slow stream with the blender running.
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35
Season, to taste, with salt and pepper, and reserve until ready to serve.
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36
Crispy Phyllo Threads: 4 sheets frozen phyllo 4 tablespoons clarified unsalted butter, melted
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37
Preheat oven to 375 degrees F.
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38
Thaw phyllo in refrigerator, then transfer to a dry work space.
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39
Brush each sheet lightly with clarified butter, and layer one on top of the other.
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40
Roll sheets up as tightly as possible and, with a very sharp chef's knife, slice phyllo into very thin threads.
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41
Toss threads around in your fingers to create jumbled threads on a baking sheet, and spread out evenly.
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42
Bake for 10 minutes, until golden brown and crispy.
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43
Allow to cool.
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44
Roasted Portobello: 4 portobello mushrooms, stems removed 4 tablespoons olive oil Salt Pepper
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45
Toss mushrooms with olive oil, salt and pepper.
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46
Roast or grill until tender.
