Wild Mushroom Flan

yield: 21/2 cups (6 servings)
by Wolfgang Puck
This elegant dish is perfect for your next dinner party.

1 pound button mushrooms, rinsed quickly and dried thoroughly
3 ounces shallots
4 garlic cloves
Juice of 1/2 lemon
2 ounces black trumpet mushrooms, coarsely chopped
4 large egg whites
1/2 cup nonfat milk
Freshly ground white pepper to taste
3 cups assorted greens of your choice (arugula, limestone, endive,
etc.)
3 tablespoons balsamic vinegar

Preheat oven to 450 F. Grind together the button mushrooms, shallots and
garlic. Place in a heavy saucepan with the lemon juice and cook over
medium heat until all the liquid has evaporated, 6 to 8 minutes. Transfer
to a bowl and cool. Saute the trumpet mushrooms in a nonstick pan for 3
to 4 minutes. Stir into the ground mixture. In a small bowl, whisk
together the egg whites and milk. Pour into the mushroom mixture and
combine thoroughly. Season with white pepper to taste. Spray six 3/4-cup
souffle dishes with vegetable oil spray. Cut rounds of parchment paper to
fit the bottom of the dishes and place inside the cups. Divide the
mushroom mixture evenly and spoon into the cups. Arrange in a shallow
baking pan and pour boiling water into the pan halfway up the sides of the
cups. Bake 20 minutes. Remove from the oven and let sit in the water bath
while preparing the salad. Toss the salad greens with the vinegar and
arrange on 6 plates. Loosen each flan by running a sharp knife around the
sides of the cup and unmold in the center of the greens. Remove the paper
on top and serve immediately.

size 1 souffle cup 61 calories 0.3 grams total fat 0.1 grams saturated
fat 0 milligram cholesterol

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