Mushroom Flan (Sarah Brown’s)

IMG_8972

The pastry is rough puff pastry from Mary Norwak’s “Home Baking”, and the filling is from Sarah Brown’s “Vegetarian Kitchen”.  The rough puff pastry should be blind-baked between 5-7 minutes.

Ingredients for the filling:IMG_8974
40g butter
350g mushrooms
3 eggs
150ml milk
2 tbsps double creme
salt and pepper to taste
paprika

  1. Over a gentle heat, melt the butter in a frying pan and saute the mushrooms for 5-7 minutes–or until they are just soft.
  2. In a deep bowl, beat the eggs well, add milk and double creme, and beat thoroughly.
  3. Remove the mushrooms from the stove, then allow to cool slightly before adding the mushrooms to the egg and dairy mixture.
  4. Season well and pour the filling into the prepared pastry (blind-baked for 5-7 minutes).  Dust the top with paprika.
  5. Bake in the middle of an oven pre-heated to 200C for 35-40 minutes.

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