Thomas Moran, Lifeworks Restaurant Concepts,
Burbank, California
Yields 20 – 2-oz. flans
| 1 lb. |
mixed mushrooms, sliced thinly |
| 2 T. |
olive oil |
| 2 cloves |
garlic, minced |
| 4 oz. |
butter |
| 4 oz. |
all purpose flour |
| 8 oz. |
milk |
| 2 oz. |
cream cheese |
| 2 T. |
parmesan cheese, grated |
| 1 oz. |
cheddar cheese, grated |
| 4 |
eggs |
| 4 |
egg yolks |
| 1 T. |
green onion, minced |
| 1 T. |
flat leaf parsley chopped |
| 1 T. |
chives, minced |
| 1 T. |
chervil, chopped |
| |
salt and freshly ground white pepper |
Saute the mushrooms in olive oil over high heat. Once mushrooms begin to start browning, add the garlic and stir in. Season with salt and pepper and remove from the heat, reserve.
Melt the butter over medium heat in a small saucepan. Whisk in the flour and cook for couple minutes without letting the mixture darken, remove from the heat. In a separate saucepan, heat the milk up to a simmer. Whisk in the flour, butter mixture and bring to a simmer. Whisk until mixture begins to thicken. Remove from the heat and whisk in the cheeses and eggs until smooth. Stir in the mushrooms and herbs. Season mixture with salt and pepper to taste.
Preheat oven to 350°F. Spray 2 ounce small ramekins or disposabal muffin tins with non-stick spray. Ladle mushroom mixture into prepared pans. Set in a large baking dish and pour boiling water in pan to come half way up the sides of the ramekins. Bake for 20 minutes until cooked and slightly firm to the touch. Remove from the oven and let cool to room temperature.
Unmold and serve with a salad of frisee, cherry tomatoes, bacon and truffle vinaigrette.
|
