Open Mushrooms With Warm Garlic Flan (Recipe)

 

Ingredients

6 large open mushrooms
2 tsp chopped chives for garnish
3 tbsp balsamic vinegar
2 tsp soy sauce

Marinade:

250ml (8fl oz) olive oil
2 cloves garlic, crushed
1/2 tbsp finely chopped fresh rosemary
1/2 tbsp finely chopped fresh oregano
1/2 tbsp finely chopped fresh basil
Juice of 1 lemon
1 tsp salt
1/2 tsp black pepper

Garlic Flan:
250ml (8fl oz) double cream
3 cloves roasted garlic, cut in half
3 eggs yolks
1/2 tsp powdered, unflavoured gelatin
Pinch of salt
Pinch of white pepper
Pinch of grated fresh nutmeg
Butter, softened

Steps

1. Remove and discard the stems from the mushrooms.  Clean the caps using a damp paper towel.

2. In a medium-size bowl, whisk together all of the marinade ingredients.  Add the mushroom caps and leave uncovered for 2 hours at room temperature.

3. Preheat the grill to high heat.

4. Grill the mushrooms for about 3 minutes on each side; let cool.  Cut the mushrooms into 12mm (1/2 in) slices and set aside.

5. Preheat the oven 180c, 350f, gas mark 4.

6. To prepare the flan: bring the cream and garlic to a simmer in a small saucepan over medium-low heat.  Transfer the mixture to a blender or food processor and add the egg yolks, gelatin, salt, pepper and nutmeg; puree until smooth.

7. Using 125g (4oz) buttered ramekins, pour in the custard to the top.  Place the ramekins in a baking pan and fill it with 12mm (1/2in) of water.  Bake for about 1 hour or until the custard is set.

8. Position each ramekin in the centre of a salad plate.  Serve the slices of mushroom around the flan and garnish with chopped chives.