Best Pea Flan With Wild Mushrooms Recipes

PEA FLAN WITH WILD MUSHROOMS

Steps:

• Make the flan: Preheat oven to 325 degrees. Generously butter six 6-ounce ramekins, and place in a roasting pan. Combine cream and milk in a bowl.
• Bring a medium pot of water to a boil. Add 1 tablespoon salt and the peas. Reduce heat, and vigorously simmer until peas are very tender, about 5 minutes. Drain, and immediately transfer to a food processor. Add butter, 1 tablespoon cream mixture, and 3/4 teaspoon salt. Puree until very smooth, 2 to 3 minutes.
• Pour puree through a coarse sieve. Measure out 1/2 cup strained puree into a bowl, and whisk in eggs, then remaining cream mixture. Strain through a fine sieve (this will result in the finest-textured flan). Divide among ramekins.
• Bring a kettle of water to a boil. Place pan in oven, and add enough boiling water to pan to reach halfway up sides of ramekins. Bake until custards are almost completely set (the centers should still wobble, but not be liquid), 25 to 30 minutes.
• Using tongs, transfer ramekins to a wire rack and let cool 30 minutes. Serve warm, at room temperature, or cool (flans can be refrigerated in ramekins up to 1 hour); dip bottoms in hot water to loosen before unmolding.
• Make the mushrooms: When ready to serve flans, melt butter in a large skillet over high heat until foamy. Add mushrooms and lemon zest; season with salt and pepper. Saute until mushrooms are golden brown and tender, stirring once or twice, 3 to 4 minutes. Stir in scallions, and saute 1 minute more. Add cream, and cook 1 minute. Stir in parsley and lemon juice. Season with salt and pepper.
• Serve flans with sauteed mushrooms and lemon wedges. Garnish with lemon-zest strips.

WINTER DISH OF CHICK PEAS AND WILD MUSHROOMS

Steps:

• Drain soaked mushrooms and rinse under water, chop. Strain soaking liquid to remove any grit and reserve for later.
• Bring salted water to a boil for the pasta. Add the pasta to boiling water and cook for 10 minutes or until al dente.
• Meanwhile, heat the olive oil in a saucepan. When hot, add garlic and saute a few seconds until aromatic, add chopped porcini mushrooms, reserved soaking liquid and tomatoes and simmer over low heat for 5 to 10 minutes.
• Add cannellini beans, simmer for 5 to 10 minutes until heated through and have absorbed some of the flavor of the other ingredients. Season to taste with salt and pepper; if sauce is too thick, add some water to thin; if too thin, simmer down until properly thickened. Drain pasta, transfer to serving bowl and spoon sauce over pasta.

TAGLIATELLE WITH WILD MUSHROOMS, PEAS AND PROSCIUTTO

Steps:

• In a large skillet set over moderate heat 2 tablespoons of the butter and the oil until hot, add the shallot and cook, stirring, 3 minutes, or until softened. Add the mushrooms, thyme and salt and pepper to taste and cook the mixture, stirring occasionally, for 7 minutes, or until mushrooms are lightly golden. Add the prosciutto and peas and cook for 1 to 2 minutes, or until heated through. Add the cream and simmer just until lightly thickened.In a large pot of boiling salted water add the tagliatelle and cook it until al dente. Drain the pasta and transfer it to a serving bowl. Add the remaining butter to the pasta and toss to combine. Add the sauce and toss to coat the pasta. Serve with the Parmesan.

PEAS WITH MUSHROOMS

Steps:

• Cook peas according to package directions. Set aside.
• Melt butter in a skillet over medium heat. Saute onion and garlic in butter until tender, about 5 minutes. Stir in the peas and mushrooms, then season with sugar, salt, thyme and pepper. Reduce heat to low, and cook just until heated through.

WILD MUSHROOM FRITTATA WITH CHEDDAR, GREEN ONIONS, AND PEAS

Steps:

• 1. Preheat the broiler with the rack in the second position from the top.
• 2. In a medium bowl, whisk together the eggs, milk, 1/2 tsp salt, a few grinds of pepper, the nutmeg, and cayenne.
• 3. In a 12-in/30.5-cm ovenproof skillet over medium-high heat, melt the butter. When the butter is melted and hot, add the potatoes and a sprinkle of salt and pepper. Cook the potatoes, stirring every now and then, until they begin to soften, about 3 minutes. Add the green onions, mushrooms, garlic, thyme, and another sprinkle of salt and pepper and continue to cook and stir until the mushrooms have given off their liquid and are dry, about 4 minutes. Add the peas and cook until all of the veggies are tender and the peas are warmed through, another minute or two. Taste and adjust the seasoning. Spread the filling evenly over the bottom of the pan and sprinkle the cheese over the top.
• 4. Pour the eggs evenly over the vegetables in the pan and reduce the heat to low. Cover the pan and cook for 2 minutes, then remove the lid and transfer the pan to the broiler. Broil the frittata until the top is lightly browned and the eggs have firmed up in the center, about 4 minutes. To test, press the center of the frittata lightly with your finger. If it feels firm, it's done.
• 5. Remove the frittata from the oven and let it rest for 3 minutes on a wire rack on the countertop to continue to firm up before cutting it into wedges. It will be puffy when it comes out of the oven but will deflate and become firmer as it cools. Serve the frittata hot or at room temperature.