Soufflé Flan with St George's Mushroom Filling
Soufflé Flan:
35 g (1½ oz) butter
50 g (2 oz) flour
3 dl (½pint) milk
3 eggs, separated
Salt and black pepper
Filling:
25 g (1 oz) butter
100 g (4 oz) St George's or other species of mushroom
½ an onion
Small bunch of cooked, chopped spinach or sea beet
½ teaspoon parsley
100 g (4 oz) curd cheese
2 teaspoons flour
Pinch of nutmeg
Salt and pepper
SERVES FOUR
Preheat oven to 200°C (400°F, Mark 6). Butter a 20 cm (8 in) flan dish and dust with flour.
Melt the butter in a pan, stir in the flour, salt and pepper to make a smooth paste. Gradually stir in milk. Bring to the boil and cook for 1 minute, stirring continuously. Beat the egg yolks and add to the pan a little at a time, mixing continuously. Cook for one more minute but do not allow to boil. Set aside and allow to cool to room temperature.
Beat egg whites until stiff and fold into cooled sauce. Pour the mixture into the prepared flan dish, making sure to spread more sauce around the edge of the dish. Bake for 25 minutes until it has risen and browned.
Sauté mushrooms and chopped onions in the butter for 5 minutes. Add chopped spinach, parsley, salt, pepper and flour. Cook for another 2 minutes. Add the curd cheese, sour cream and nutmeg and blend together. Spoon evenly onto the soufflé leaving the fluffy edges exposed and return to the oven for 3 minutes so that it is piping hot when you serve it.
This dish can be made with any kind of mushrooms.
Author: This recipe was developed for me by Jacqui Hurst
Alternative mushrooms
Agaricus campestris
Calocybe gambosa
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