Recipe: Porcini Flan with Mushroom Confit

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Edit: Voting is now open!  If you liked this recipe, please vote for Big Apple Nosh HERE!

I love mushrooms.  Whether it’s polenta form, in ravioli, stewed, fried or raw – I’ve never met a mushroom I didn’t like.  So I was excited and intrigued when Marx Foods reached out to me about a mushroom recipe contest.  The premise – they would send me some of their dried wild mushrooms, and I would use them to create a delectable concoction.  If I win, I get MORE MUSHROOMS!  More mushrooms!! Sign me up, please!

I was provided with 5 different types of mushrooms:

Clockwise from the bottom, that’s morel, matsutake, porcini, black trumpet and lobster.

I used this opportunity to play with two ideas I’ve been wanting to try for a while – a savory flan and confit (I can’t say no to something cooked in oil! Mmmm).  Using the flan base of cream and eggs, I used the porcinis to create a mouth-watering, umami-heavy flan.  For the confit, I went with the light but flavorful lobster and black trumpet mushrooms.  Enjoy!

Porcini Flan with Mushroom Confit

1.5 oz Marx Foods dried porcini mushrooms
2 tbsps butter
2 small shallots, minced
4 cloves garlic, minced
1 sprig thyme, chopped
1 1/3 cups heavy cream
5 egg yolks
1/4 cup parmesan cheese



3 oz assorted dried mushrooms (I used Marx Foods’ Lobster and Black Trumpet)
Salt and Pepper
Fresh herbs on hand (I used thyme, rosemary and bay leaves)
2 cups canola oil

1. Preheat oven to 350 degrees and butter 5 ramekins.
2. Using directions here, rehydrate porcini mushrooms, reserving 1/2 cup of liquid.
3. Saute shallots and garlic in butter over low heat, until shallots are soft.
4. In a food processor, puree porcinis and reserved liquid until smooth.  Add shallot mixture, thyme, cream, yolks and cheese. Combine until smooth.

5. Pour mixture into prepared ramekins.  Place ramekins in 9×13″ baking pan and fill pan with 1″ water.  Bake for 50 minutes or until middle of flans are set.


Meanwhile, make the wild mushroom confit.
6. Using directions here, rehydrate lobster and black trumpet mushrooms.
7. Sprinkle salt and fresh ground pepper on mushrooms.
8. In a baking dish, combine mushrooms and herbs on hand.  Submerge in oil.
9. Bake for 1hr at 350 or until mushrooms are soft.  Discard oil.
10.  Remove flan from ramekin and turn onto plate.  Garnish with confit and serve warm!

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  • Reply
    October 11, 2010 at 6:32 pm

    I love mushrooms! This looks very rich and decadent…in a savory way 😉

  • Reply
    October 11, 2010 at 7:16 pm

    A savory flan!? Love it! Some of those mushrooms I've never even heard of, I'll have to search my grocer for them. 🙂

  • Reply
    October 11, 2010 at 7:25 pm

    You're so creative to think of that! Hope you win and get lots of mushrooms 🙂

  • Reply
    5 Star Foodie
    October 11, 2010 at 9:08 pm

    What a decadent and unique creation with mushrooms, looks like a winner to me!

  • Reply
    Try Anything Once Terri
    October 12, 2010 at 2:16 am


  • Reply
    honey my heart
    October 12, 2010 at 3:39 am

    your dish looks so amazingly delicious. love mushrooms!

  • Reply
    October 12, 2010 at 1:30 pm

    Wow, looks so yummy! Good luck 🙂

  • Reply
    Alycia (Crowley Party)
    October 12, 2010 at 3:13 pm

    um YUM!

  • Reply
    Chic 'n Cheap Living
    October 12, 2010 at 3:17 pm

    So cool and a great use of porcinis! My dear, can we have dinner parties when I'm in NYC – I'll bring bubbly and dessert!

  • Reply
    October 12, 2010 at 5:31 pm

    this looks awesome. i love mushrooms. the husband doesn't. what the.

  • Reply
    October 12, 2010 at 10:36 pm

    OMG I've never had a savory flan before. This sounds amazing!

  • Reply
    October 12, 2010 at 10:40 pm

    This post really makes me wish I liked mushrooms. 🙁

  • Reply
    Ren- Lady Of The Arts
    October 14, 2010 at 8:39 pm

    Yum- I love mushrooms of every kind and have fond memories of picking mushrooms with my dad as a kid.
    I just make a delicious mushroom risotto that I'm going to blog about soon-
    You meal looks AMAZING-

    SO glad to have found your blog- I will follow along to continue to be inspired-

  • Reply
    October 15, 2010 at 12:56 am

    wow, mushrooms, gaga

  • Reply
    October 15, 2010 at 11:10 pm

    looks sooo good! I always say "i never met a mushroom i didn't like" I hope you win the contest, you get more mushrooms and we get more recipes!

  • Reply
    Christiana (us meets uk)
    October 18, 2010 at 5:28 pm

    1. that looks/sounds awesome and 2. Flan has to be good for you. This one has protein and folic acid! 😉

  • Reply
    Matt Kay
    October 19, 2010 at 4:20 am

    Just spying on my competition in the Marx Foods Mushroom Challenge! (wink wink)

    You have a great super innovative recipe. It makes me think maybe I shouldn't have played it safe. Maybe I should have entered my black trumpet and lobster mushroom sushi.

    That said, I really like your blog tons. You've been RSS-ified. 😀

  • Reply
    October 19, 2010 at 4:27 pm

    OMG, this sounds and looks amazingly rich and delicious.

  • Reply
    October 20, 2010 at 12:48 pm

    Love your site! Good to meet a fellow Marx Foods enthusiast! I'll be in the Big Apple in the beginning of November for the NYC Marathon. Any recommendations for good Italian in NYC? Looking for a delicious carb-feast before the run.

    aka @TravelBlggr

  • Reply
    October 20, 2010 at 3:14 pm

    Rachelle, thanks for stopping by my blog! Regarding Italian in NYC, I like Piadina (northern Italian), Cacio e Pepe (great pasta in parmesan bowl dish) and Basta Pasta, to start. Good luck on the marathon! 🙂

  • Reply
    October 22, 2010 at 7:23 pm

    Such a unique take on mushrooms!

  • Reply
    Jack Di
    November 15, 2010 at 4:20 pm

    Oh my! Oh my!
    Looks yummy!

    Can I possibly post a copy of this recipe in the recipe corner of my newbie blog please? I it is a NO, then it is ok.

    I hope you would allow me though.

    Congrats to Big Apple Nosh!


  • Reply
    April 1, 2011 at 12:15 am

    Wow, that looks fantastic! I'm making it tonight.

    One question — why discard the mushroom-infused oil used in the confit? Seems to me that it would be delicious used to saute rice for risotto or to give mushroomy goodness drizzled over meat.

  • Reply
    April 2, 2011 at 2:17 am

    Hi Anonymous – you are absolutely right! Next time I'm saving the oil! 🙂

  • Reply
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