Flan of Porcini Mushrooms with Chives Recipe

Ingredients:

• 1 cup dried porcini mushrooms
• 3 tablespoons unsalted butter
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1/2 cup heavy cream
• 4 large eggs
• 1/4 cup chopped fresh chives
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Place the dried porcini mushrooms in a small bowl and cover with hot water. Let them soak for 30 minutes. Drain the mushrooms, reserving 1/2 cup soaking liquid. Coarsely chop the mushrooms.
2. Preheat the oven to 350°F. Butter four 6-ounce ramekins or custard cups.
3. Melt the butter in a skillet over medium heat. Add the onion and garlic and sauté for 5 minutes, or until softened. Add the chopped mushrooms and cook for 5 minutes longer. Remove from heat.
4. In a large bowl, whisk together the heavy cream, eggs, chives, salt, and black pepper. Add the mushroom mixture and reserved soaking liquid and stir to combine.
5. Divide the mixture evenly among the prepared ramekins. Place the ramekins in a baking dish and add enough hot water to come halfway up the sides of the ramekins.
6. Bake for 30 to 35 minutes, or until the flans are set and lightly golden on top. Remove the ramekins from the water bath and let them cool for 10 minutes.
7. Run a knife around the edges of the ramekins to loosen the flans. Invert the ramekins onto plates and serve.

Verdict:

This flan of porcini mushrooms with chives is a savory and elegant dish that is perfect for a dinner party or a special occasion. The porcini mushrooms give the flan a rich and earthy flavor, while the chives add a bright and refreshing note. The creamy and custardy texture of the flan is absolutely delightful.

Serving Suggestions:

Serve this flan as a starter course, accompanied by a simple green salad. You can also serve it as a main dish, with some roasted vegetables or grilled chicken on the side. This dish pairs particularly well with a dry white wine, such as Pinot Grigio or Sauvignon Blanc.