Soufflé Flan of St George's Mushrooms is a traditional French recipe for a classic dish of St George's Mushrooms cooked on a flour, milk and egg flan base lightened with beaten egg whites. The full recipe is presented here and I hope you enjoy this classic French version of: Soufflé Flan of St George's Mushrooms.
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Ingredients:
For the Flan:
35g butter
50g flour
300ml milk
3 eggs separated
salt and black pepper, to taste
For the Filling:
25g butter
100g St George's Mushroom (or other firm mushroom)
1/2 onion, chopped
small bunch of cooked sea beet or spinach, chopped
1/2 tsp fresh parsley, chopped
100g curd cheese
2 tsp flour
pinch of nutmeg
Method:
For the flan base, melt the butter in a pan and gradually stir-in the flour, salt and pepper to form a smooth roux. Add the milk, stirring all the while, then bring to a boil and cook for 1 minute, stirring continually. Beat the egg yolks then add to the milk a little at a time, stirring continuously. Allow to cook for 1 minute, but do not allow to boil, then take off the heat and allow to cool to room temperature.
When the mixture is almost cold beat the egg whites until stiff then gently fold into the milk mixture. Pour the resultant batter into a floured and buttered flan dish, making certain you spread the mix up the side of the pan, then place in an oven pre-heated to 200°C (400°F/Gas Mark 6) and bake for 25 minutes, or until well risen and browned.
Meanwhile fry the mushrooms and chopped onions in the butter for 5 minutes. Add the chopped sea beet (or spinach), parsley, salt, pepper and flour. Cook for 2 more minutes then take off the heat, add the curd cheese, sour cream and nutmeg and blend together. Spoon into the prepared soufflé base then return to the oven for 3 minutes. Serve immediately.
