Tasty mushroom flans, soft and flavorful, perfect to serve as an appetizer or as a vegetarian main course. They are very simple to prepare and are baked in the oven, in classic ceramic or pyrex ramekins. The mixture is quick to make and is mixed with a whisk by hand, then just add the mushrooms cooked in a pan and the provola cut into cubes. With the doses I’ve indicated, you can get 3 flans about 4.5 inches in diameter, or a single flan 7-8 inches, at the bottom you will find all the instructions for cooking. Try this recipe, it’s really delicious!
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- Difficulty: Easy
- Cost: Low Cost
- Preparation time: 20 Minutes
- Portions: 3 Pieces
- Cooking methods: Oven, Stovetop
- Seasonality: Fall, Winter and Spring
- Energy 378.05 (Kcal)
- Carbohydrates 25.72 (g) of which sugars 3.37 (g)
- Proteins 18.54 (g)
- Fat 23.51 (g) of which saturated 9.56 (g)of which unsaturated 12.54 (g)
- Fibers 1.56 (g)
- Sodium 502.20 (mg)
Indicative values for a portion of 145 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 10.5 oz champignon mushrooms (or mixed mushrooms)
- 4.25 oz provola cheese
- 2/3 cup all-purpose flour
- 1/4 cup milk
- 1 egg (large)
- 2 tbsp vegetable oil
- 1 tbsp Grana Padano cheese, grated
- 1 tsp instant yeast for savory preparations
- extra-virgin olive oil
- butter (for the molds)
- breadcrumbs (for the molds)
- salt
- pepper
- herbs (to taste)
Tools
- 3 Ramekins oven-safe ceramic
- Bowl
- Pan
- Hand whisk
Preparation
Clean the mushrooms by removing the earthy parts, wash them quickly and slice them.
Cook them in a pan (1), with a drizzle of extra-virgin olive oil and a pinch of salt, until they are tender. If desired, you can add a clove of garlic for flavor.
While the mushrooms cool down, crack the egg into a bowl and beat it together with the milk and vegetable oil.
Add salt, pepper, the grated Grana Padano, the sifted flour and the yeast.
Mix with a whisk until you obtain a smooth and fluid mixture (2). If desired, you can add herbs like thyme, oregano, marjoram, or parsley.
Cut the provola into small cubes and add it to the mixture, along with the mushrooms. Set aside some cubes, which you will use later for the top.
Grease the ramekins with butter and sprinkle them with breadcrumbs. Distribute the mixture, without reaching the edge, and add the remaining provola (3).
Place the flans in a fan oven at 350°F and bake them for about 30 minutes. Adjust time and temperature according to your oven’s characteristics.
The mushroom flans are ready to be served, I recommend serving them hot or warm.
Advice and Notes
Instead of ramekins, you can use aluminum molds or parchment paper, reducing the baking time slightly.
If you decide to make a single flan, you will need a pie dish or a baking dish of 7-8 inches. In this case, increase the time to 35-40 minutes.
You can use champignon mushrooms or other types of fresh mushrooms. You can add dried porcini to enhance the flavor.
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