• Difficulty: 1
  • Cost: 1
  • Preparation: 2
  • Doses: 4

A soft fluffy cake, almost a mousse that melts in your mouth. The champignon mushroom flan  is a great appetizer to start a meat-based dinner.


  • 300 ml liquid cream
  • tsp cornflour
  • 250 gr champignon mushroom puree
  • 3 egg
  • to taste salt
  • to taste pepper
  • tablespoons grated Parmesan
  • to taste garlic
  • to taste olive oil
  • to taste parsley


  1. In a frying pan, sauté an unpeeled garlic with a drizzle of oil, add the champignon mushrooms julienne, the chopped parsley, a pinch of pepper, a pinch of salt and cook over low heat.
  2. Allow to cool and blend.
  3. In a bowl, pour the cream and melt the cornstarch, add the previously beaten eggs, the Parmesan, a pinch of pepper, a pinch of salt and the mushroom puree.
  4. Mix and pour into previously buttered molds.
  5. Bake in the oven in a bain marie for 25 minutes at 180 degrees.
  6. Allow to cool slightly, garnish with Parmesan cheese and serve.

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