Mushroom And Pasta Flan Recipes

Steps:

• Add the stock, heavy cream, porcini mushroom powder (if using), 1 teaspoon fresh thyme leaves and 2 teaspoons salt to a large pot. Bring to a boil over high.
• While the liquid comes to a boil, heat the oil over medium-high in a large (12-inch) nonstick skillet. Add the mushrooms, shallots, garlic and 2 teaspoons thyme leaves. Season generously with salt and pepper, and cook, stirring occasionally, until caramelized and tender, about 12 minutes. Add the port, and stir until the alcohol cooks off and the mixture is almost dry, about 2 minutes. Remove from the heat, set aside and cover to keep warm.
• Add the pasta to the boiling cream mixture, reduce the heat to medium and cook, stirring frequently with tongs, until the pasta is al dente and absorbs most of the liquid, and the sauce is silky, 6 to 7 minutes. (Stir constantly during the last couple minutes to ensure the pasta cooks evenly. Add a splash of water if needed to keep the mixture glossy.) Season to taste with salt and pepper.
• Transfer the pasta to bowls, top with the mushroom mixture and the remaining 1 teaspoon thyme leaves, and serve immediately.

Steps:

• Cook the pasta in boiling water with the olive oil for about 10 mins (until tender). Drain well and return to the pan with the butter.
• Grease a 20cm loose bottomed flan tin press the pasta into the base and around the sides to form a crust shell.
• Now make the sauce.
• Heat the butter in a frying pan over a medium heat and fry the onion until translucent. Remove with a slotted spoon and place in the base.
• Add the mushroom and peppers to the pan and fry for 4 mins, stirring regularly. Place the peppers and mushrooms in the base.
• Beat the eggs, milk and cream. Add the oregano, nutmeg and seasoning if desired. Pour over the vegetables and sprinkle over the cheese.
• Bake the flan in a preheated oven for 45 mins at 180C/350°F The filling should be set.

Steps:

• Heat the oil and butter in a medium saucepan. Fry the onion over a low heat for 10 mins or until softened and translucent.
• Add the mushrooms and cook for 10 mins over a medium heat. Add the garlic and cook for 2 mins. Add the wine and bring to a simmer, reduce the liquid by half.
• Add the double cream and bring to a simmer, then add the lemon zest and parmesan. Season with salt and plenty of black pepper.
• Meanwhile, cook the pasta following pack instructions. Reserve 100ml of the pasta water. Toss the pasta in the pan with the creamy sauce and enough of the reserved water to loosen. Stir through the parsley, divide into bowls and top with extra cheese, if you like.