Recipe: Porcini Flan with Mushroom Confit
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
Ingredients
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
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.
I love mushrooms! This looks very rich and decadent…in a savory way
1A savory flan!? Love it! Some of those mushrooms I've never even heard of, I'll have to search my grocer for them.
2You're so creative to think of that! Hope you win and get lots of mushrooms
3What a decadent and unique creation with mushrooms, looks like a winner to me!
4Purty!
5your dish looks so amazingly delicious. love mushrooms!
6Wow, looks so yummy! Good luck
7um YUM!
8So 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!
9this looks awesome. i love mushrooms. the husband doesn't. what the.
10OMG I've never had a savory flan before. This sounds amazing!
11This post really makes me wish I liked mushrooms.
12Yum- 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-
13wow, mushrooms, gaga
14looks 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!
151. that looks/sounds awesome and 2. Flan has to be good for you. This one has protein and folic acid!
16Just 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.
17OMG, this sounds and looks amazingly rich and delicious.
18Love 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.
-Rachelle
19aka @TravelBlggr
http://www.InnTheKitchen.com
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!
20Such a unique take on mushrooms!
21Oh 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.
Thanks.
Congrats to Big Apple Nosh!
- Jack -
22Wow, 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.
23Hi Anonymous – you are absolutely right! Next time I'm saving the oil!
24