Title: Yield: Wild Mushroom Flan with a Warm Spinach Salad
Categories: Dessert Latino
Yield: 12 Servings

2	tb	Olive oil
1	lb	Wild and exotic mushrooms
		Stemmed, cleaned and
		Sliced
1/2	c	Minced onions
1	tb	Plus 1 tsp chopped garlic
1	ts	Chopped thyme
1	ts	Chopped parsley
8		Eggs
1	qt	Heavy cream
1	c	Grated Parmigiano
		Reggiano cheese
1/4	ts	Nutmeg
		Salt and pepper
6	oz	Raw bacon, chopped
3	tb	Balsamic vinegar
1/2	c	Julienne red onions
10	oz	Bag of spinach, cleaned
		And stemmed

Preheat the oven to 350 degrees. Lightly butter 12 (4-ounce) ramekins. In a saute pan, heat the olive oil. When the oil is hot, add the mushrooms and saute for 2 minutes. Season the mushrooms with salt and pepper. Add the onions and tablespoon of garlic. Saute for 1 minute. Remove from the heat, stir in the herbs and cool. In a mixing bowl, whisk the eggs and cream together. Stir in the cheese, nutmeg, and mushroom mixture. Spoon the mushroom/cream mixture into the ramekins. Place the ramekins in a baking pan and fill the pan with enough water to cover 1/2 of the ramekins. Place the pan in the oven and bake for 50 to 55 minutes or until the flan is set. In a saute pan, render the bacon until crispy, about 10 minutes. Turn the crispy bacon and bacon fat into a mixing bowl. Whisk in the balsamic vinegar. Season with salt and pepper. Toss the spinach and red onions with the vinaigrette. To serve, run a knife around each ramekin, invert each flan onto a plate. Mound a small amount of the spinach salad in the center of each flan.

SOURCE: Emeril Live! Cooking Show Copyright 1997, TV FOOD NETWORK SHOW #EMIA04 Format by Dave Drum

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