Title: Wild mushroom flan with a warm spinach salad
 Categories: Try it
      Yield: 12 Servings
 
MMMMM--------------------E. LIVE #EMIA04-------------------------
      2 tb Oil, olive
      1 lb Wild and exotic mushrooms,
           Stemmed, cleaned and sliced
    1/2 c  Minced onions
      1    Tablespoon, plus 1 teaspoon
           Chopped garlic
      1 ts Chopped thyme
      1 ts Chopped parsley
      8    Eggs
      1 qt Heavy cream
      1 c  Grated Parmigiano-Reggiano
           Cheese
    1/4 ts Nutmeg
           Salt and pepper
      6 oz Raw bacon, chopped
      3 tb Balsamic vinegar
    1/2 c  Julienne red onions
     10 oz Spinach, cleaned and
           Stemmed
 
  Preheat the oven to 350 degrees. Lightly butter 12 (4-ounce)
  ramekins. In a saute pan, heat the olive oil. When the oil is hot,
  add the mushrooms and saute for 2 minutes. Season the mushrooms with
  salt and pepper. Add the onions and tablespoon of garlic. Saute for 1
  minute. Remove from the heat, stir in the herbs and cool. In a mixing
  bowl, whisk the eggs and cream together. Stir in the cheese, nutmeg,
  and mushroom mixture. Spoon the mushroom/cream mixture into the
  ramekins. Place the ramekins in a baking pan and fill the pan with
  enough water to cover 1/2 of the ramekins. Place the pan in the oven
  and bake for 50 to 55 minutes or until the flan is set. In a saute
  pan, render the bacon until crispy, about 10 minutes. Turn the crispy
  bacon and bacon fat into a mixing bowl. Whisk in the balsamic
  vinegar. Season with salt and pepper. Toss the spinach and red onions
  with the vinaigrette. To serve, run a knife around each ramekin,
  invert each flan onto a plate. Mound a small amount of the spinach
  salad in the center of each flan.
  
  Nutritional information per serving:  xx calories, xx gm protein, xxx
  mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm
  fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx%
  of calories from fat.
  
  Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve
  (dot) com (change characters as needed, this is to prevent bulk
  E-mailers from capturing my address), moderator of GT Cookbook and
  FringeNet Lowfat & Luscious echoes.  For breadmachine tips and mixes,