Wild Mushroom Flan with a Warm Spinach Salad Recipe

Name: Wild Mushroom Flan with a Warm Spinach Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat the oven to 350 degrees F. Lightly butter 12 (4-ounce) ramekins.
2
In a saute pan, heat the olive oil.
3
When the oil is hot, add the mushrooms and saute for 2 minutes.
4
Season the mushrooms with salt and pepper.
5
Add the onions and tablespoon of garlic.
6
Saute for 1 minute.
7
Remove from the heat, stir in the herbs and cool.
8
In a mixing bowl, whisk the eggs and cream together.
9
Stir in the cheese, nutmeg, and mushroom mixture.
10
Spoon the mushroom/cream mixture into the ramekins.
11
Place the ramekins in a baking pan and fill the pan with enough water to cover 1/2 of the ramekins.
12
Place the pan in the oven and bake for 50 to 55 minutes or until the flan is set.
13
In a saute pan, render the bacon until crispy, about 10 minutes.
14
Turn the crispy bacon and bacon fat into a mixing bowl.
15
Whisk in the balsamic vinegar.
16
Season with salt and pepper.
17
Toss the spinach and red onions with the vinaigrette.
18
To serve, run a knife around each ramekin, invert each flan onto a plate.
19
Mound a small amount of the spinach salad in the center of each flan.

846

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Wild Mushroom Flan with a Warm Spinach Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Wild Mushroom Flan with a Warm Spinach Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions