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
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.