This mushroom flan is from Pellegrino Artusi's La Scienza In Cucina e L'Arte di Mangiar Bene, which I translated as The Art of Eating Well (Random House).
Prep Time: 1 hour
Cook Time: 35 minutes
Total Time: 1 hour, 35 minutes
Ingredients:
- See Below
Preparation:
"Any kind of mushroom can be used in this dish," writes Artusi, "but I prefer porcini, unless they happen to be quite large. Scrub the dirt from them, then chop them into pieces the size of chick peas, if not smaller. Sauté them in butter, seasoning them with salt and pepper, and when they've cooked almost completely, add a half cup of meat sauce and simmer them until done. Upon removing the mushrooms from the fire, bind them with béchamel sauce, beaten egg, and grated Parmigiano, then steam the mixture until it sets over a double boiler.
"1 1/2 pounds fresh mushrooms (650 g) and 5 eggs will make a timbale sufficient to serve ten people. Figure about a half cup of béchamel sauce (see instructions if need be), and 1/2 cup grated cheese.
"1 1/2 pounds fresh mushrooms (650 g) and 5 eggs will make a timbale sufficient to serve ten people. Figure about a half cup of béchamel sauce (see instructions if need be), and 1/2 cup grated cheese.
