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Chanterelle Mushroom Flan

(recipe, Maggie Restivo)

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This is a savory chanterelle mushroom flan. We made this flan with the mushrooms we found during our July foray. Under step 2 of the instructions we strayed a little from the instructions. We reserved a few of the larger pieces of caramelized chanterelles. Then pureed the caramelized chanterelles, garlic and scallions and added that too you cream egg, and yolk.


  1. 2 scallions
  2. 4 oz. Chanterelle Mushroom, cleaned
  3. 1 tsp. garlic, minced
  4. 1 oz. cream cheese, room temp (you can sub goat cheese for cream cheese, we did and it was delicious!)
  5. ½ oz. heavy cream
  6. 1 egg
  7. 1 egg yolk
  8. salt and white pepper to taste


  1. Heat a saute pan with oil, add chanterelles and cook until caramelized. Add garlic and scallions and cook until soft.
  2. Soften cream cheese and add cream, egg, and yolk. Fold in the mushroom mix.
  3. Season with salt, pepper and add appropriate herb if desired.
  4. Coat ramekins or souffle cups with pan spray.
  5. Fill souffle cups with the mix ¾ of the way full.
  6. Place cups in a pan. Fill with warm water half way up side of cups and cover with aluminum foil.
  7. Place pan in a 350* F. Cook for 30 - 45 min until firm.
  8. Unmold onto serving plates