Recipe - Dishes

Mushroom flan

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base elements

  • 3 Eggs
  • 30cl Fresh cream
  • 30g Butter


duxelle of mushrooms:

  • 100g Chanterelles
  • 100g Paris mushrooms
  • 100g Horns of Plenty
  • 3 shallots
  • 1 garlic clove



  • 1 Lemon
  • 1/2 Bunch of flat parsley
  • 1 Sprig of thyme
  • Olive oil
  • Table salt
  • Pepper
  • Preheat the oven to 130 °C.


  • Butter 8 ramekins and put in the refrigerator.


Realize a duxelle of mushrooms : 

  • Clean and wash the mushrooms carefully. Arrange them on a cloth to absorb moisture. Heat the olive oil in a sautoir.
  • Add the sprig of thyme, garlic and mushrooms.
  • After cooking, drain the mushrooms to eliminate the excess juice.
  • Mix all using the Cutter Bowl Master.


To make the flan :

  • Beat 3 eggs.  Bring to a boil 30 ml of fresh cream. Mix using a DMX160.
  • Correct seasoning.
  • Sprinkle with lemon juice and add the duxelle.


  • Garnish the ramekins and cook them in water bath for 25 min.
  • Remove from the baking pan. Garnish with fried mushrooms and some lettuce (coeurs de sucrines).
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