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Warm Porcini Mushroom Flan with Wild Mushroom Confit, Truffle Emulsion and Crispy Phyllo Threads (Emeril Lagasse) Recipe

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Warm Porcini Mushroom Flan with Wild Mushroom Confit, Truffle Emulsion and Crispy Phyllo Threads (Emeril Lagasse)
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Ingredients
34
Count
Nutrition
2196
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. Porcini Flan:
  2. Lightly butter 6 (4-ounce) ramekins and set aside.
  3. Under cold running water, quickly rinse porcinis to rid of any sand or dirt.
  4. In a small saucepan place porcinis with 3/4 cup water and bring to a boil. Lower heat to a simmer and cook until porcinis are very soft and liquid has reduced to 1/2 cup. Remove from heat, and set aside to cool. When cooled, remove porcinis from liquid and set aside. Strain liquid through a fine meshed sieve and reserve.
  5. Preheat oven to 350 degrees F.
  6. In a small saute pan melt butter and saute shallots until softened, about 3 minutes. Add garlic and thyme and cook another minute. Transfer to the bowl of a food processor and add reserved mushroom liquid and porcinis and process until smooth. Transfer to a bowl and whisk in the heavy cream, egg yolks, nutmeg, cheese and salt and pepper, to taste.
  7. Divide mixture between ramekins and place the ramekins in a baking pan. Add enough hot water to come halfway up the sides of the ramekins and bake flans until set, about 45 to 50 minutes.
  8. To serve, place a roasted portobello on a plate. Gently loosen flans with a knife and invert onto the portobellos. Top with Wild Mushroom Confit, a generous dollop of the Truffle Emulsion and Crispy Phyllo Threads. Garnish with black truffle slices. Toss pea shoots with olive oil, salt and pepper and serve with flans.
  9. Wild Mushroom Confit:
  10. In a large colander combine mushrooms and sprinkle with kosher salt and freshly ground black pepper. Set aside for 1 hour, allowing mushrooms to release as much liquid as possible (do not reserve liquid), stirring occasionally.
  11. Preheat oven to 275 degrees F. In a baking dish combine mushrooms with remaining ingredients, making certain that mushrooms are completely covered with oil. Cover with foil and bake for 1 1/2 hours, until mushrooms are very tender. Transfer mushrooms to a strainer or colander, remove bay leaves, rosemary, and thyme sprigs, and allow to drain. (Oil may be reserved and used for another purpose.) Serve mushrooms either warm or at room temperature.
  12. Truffle Emulsion:
  13. Preheat the oven to 400 degrees F.
  14. Rub the mushroom with the olive oil then season lightly with salt and pepper. Place the mushroom gill-side down on a small baking pan and roast for 15 minutes. Remove from the oven and cool slightly.
  15. Chop the mushroom into small dice. In the bowl of a blender, blend the egg and lemon juice until frothy. Add the garlic and shallots, and process briefly, then add the mushrooms and puree until smooth. When the mixture is smooth, add the vegetable and truffle oils in a slow stream with the blender running. Season, to taste, with salt and pepper, and reserve until ready to serve.
  16. Yield: 1 generous cup
  17. Crispy Phyllo Threads: 4 sheets frozen phyllo 4 tablespoons clarified unsalted butter, melted
  18. Preheat oven to 375 degrees F.
  19. Thaw phyllo in refrigerator, then transfer to a dry work space. Brush each sheet lightly with clarified butter, and layer one on top of the other. Roll sheets up as tightly as possible and, with a very sharp chef's knife, slice phyllo into very thin threads. Toss threads around in your fingers to create jumbled threads on a baking sheet, and spread out evenly. Bake for 10 minutes, until golden brown and crispy. Allow to cool.
  20. Roasted Portobello: 4 portobello mushrooms, stems removed 4 tablespoons olive oil Salt Pepper
  21. Toss mushrooms with olive oil, salt and pepper. Roast or grill until tender.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2195.87 Kcal (9194 kJ)
Calories from fat 1938.8 Kcal
% Daily Value*
Total Fat 215.42g 331%
Cholesterol 196.19mg 65%
Sodium 480.57mg 20%
Potassium 485.28mg 10%
Total Carbs 46.14g 15%
Sugars 3.75g 15%
Dietary Fiber 4.17g 17%
Protein 27.5g 55%
Vitamin C 4.8mg 8%
Iron 2.2mg 12%
Calcium 147.5mg 15%
Amount Per 100 g
Calories 463.1 Kcal (1939 kJ)
Calories from fat 408.88 Kcal
% Daily Value*
Total Fat 45.43g 331%
Cholesterol 41.37mg 65%
Sodium 101.35mg 20%
Potassium 102.34mg 10%
Total Carbs 9.73g 15%
Sugars 0.79g 15%
Dietary Fiber 0.88g 17%
Protein 5.8g 55%
Vitamin C 1mg 8%
Iron 0.5mg 12%
Calcium 31.1mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 61.1
    Points
  • 63
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Total Fat

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