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Mushroom Flan


The focus of the dish is the mushrooms. Wild mushrooms are best, but any kind will work; a variety of mushrooms mixed together may be used successfully.

Serves 6


  • 10 ounces mushrooms, cut into small pieces
  • 2 leeks, white part only, small dice
  • 1 1/4 cups of cream
  • 3/8 cup of milk
  • 4 eggs
  • A few sprigs of thyme
  • 1 tablespoon butter
  • Fresh parsley, chopped


  1. Sauté diced leeks in a tablespoon of butter on low heat.
  2. Add mushrooms and thyme and cook over high heat until tender—about 5 to 8 minutes. Season with salt and pepper. Remove from heat when done.
  3. In a separate saucepan, combine cream and milk and bring the mixture almost to a boil. Remove from heat.
  4. In a large bowl, whisk whole eggs; slowly pour cream mixture to egg mixture; combine gently.
  5. Spread mushroom mixture on the bottom of creme brulee dishes (1/2 inch high by 3 inches diameter).
  6. Pour the egg/cream mixture on top of the mushrooms.
  7. Bake in a bain marie at 350º F about 35 minutes, or until the flan is firm to the touch.
  8. Sprinkle chopped parsley on top of the flan. Serve hot or cold in the same dish.

Hudson Valley Restaurant Week is back this April 8-21!