Ingredients for 4 servings:
750 gr fresh porcini
1 onion
4 cloves of garlic
½ glass of dry white wine
250 ml cream
2 eggs
4 tbsp extra virgin olive oil
1 cup of vegetable broth
A little bit of butter
Breadcrumbs
Salt
Pepper
Ready in: about 120 minutes
750 gr fresh porcini
1 onion
4 cloves of garlic
½ glass of dry white wine
250 ml cream
2 eggs
4 tbsp extra virgin olive oil
1 cup of vegetable broth
A little bit of butter
Breadcrumbs
Salt
Pepper
Ready in: about 120 minutes
How to prepare the recipe: "Porcini flan":
Wash and clean the mushrooms; chop into pieces and fry slightly with half oil, half sliced onion and 2 cloves of garlic.
Remove garlic when is golden, add 500 gr of mushrooms, wine and cook for 10 minutes at medium heat.
In a bowl beat the eggs, add half cream, remaining mushrooms, salt, pepper and mix. Grease a mould and spread with breadcrumbs; pour inside the mixture and cook “a bagnomaria” (in a water bath) in the oven for 40 minutes at 180 °C.
Make another “soffritto”, identical to the one done previously, with the remaining garlic, onion and oil and then add the remaining mushrooms.
Cook for 10 minutes, then whisk with the broth; cook for another 15 minutes at medium heat adding the remaining cream, salt and pepper.
Serve the “sformato” sliced, covered with the sauce thickened with a little butter.
Preparation time: 30 minutes
Cooking time: 90 minutes
Difficulty: medium
Type of course: appetizer/side dish
Chef's advice
You can also serve this recipe into small single portion molds to be served individually on plates.
The recommended wine is the Traminer, Vernaccia di San Gimignano and Sauvignon (all whites).
Wash and clean the mushrooms; chop into pieces and fry slightly with half oil, half sliced onion and 2 cloves of garlic.
Remove garlic when is golden, add 500 gr of mushrooms, wine and cook for 10 minutes at medium heat.
In a bowl beat the eggs, add half cream, remaining mushrooms, salt, pepper and mix. Grease a mould and spread with breadcrumbs; pour inside the mixture and cook “a bagnomaria” (in a water bath) in the oven for 40 minutes at 180 °C.
Make another “soffritto”, identical to the one done previously, with the remaining garlic, onion and oil and then add the remaining mushrooms.
Cook for 10 minutes, then whisk with the broth; cook for another 15 minutes at medium heat adding the remaining cream, salt and pepper.
Serve the “sformato” sliced, covered with the sauce thickened with a little butter.
Preparation time: 30 minutes
Cooking time: 90 minutes
Difficulty: medium
Type of course: appetizer/side dish
Chef's advice
You can also serve this recipe into small single portion molds to be served individually on plates.
The recommended wine is the Traminer, Vernaccia di San Gimignano and Sauvignon (all whites).
In the picture, Porcini flan
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