Belphebe
11-10-2009, 11:44 AM
I found this in the Witches Almanac.
Monthly Recipe
Autumn Flan
1/2 cup minced onion
1/4 cup vegetable broth
1 pound mushrooms, minced
1/2 cup minced scallions
2 tablespoons minced parsley
1 egg
1/2 cup matzo meal or bread crumbs
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup sour cream, whisked
In a large skillet, combine onion and vegetable broth. Simmer, covered, over moderate heat until onion is softened, about 5 minutes. Add mushrooms and cook, uncovered, over moderately high heat until mushrooms release their liquid and this liquid has evaporated, 20 to 25 minutes. Remove from heat and stir in scallions. Transfer to large bowl and set aside to cool.
Stir in parsley, egg, matzo meal, salt and pepper. Mix well. Lightly coat 4 small ramekins or muffin tins with vegetable oil spray and pour in the vegetable mixture. Bake in a 350-degree oven until firm, 15 to 20 minutes. Unmold onto serving platter or individual plates. Top with sour cream and garnish with parsley sprigs. Serve warm.
Monthly Recipe
Autumn Flan
1/2 cup minced onion
1/4 cup vegetable broth
1 pound mushrooms, minced
1/2 cup minced scallions
2 tablespoons minced parsley
1 egg
1/2 cup matzo meal or bread crumbs
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup sour cream, whisked
In a large skillet, combine onion and vegetable broth. Simmer, covered, over moderate heat until onion is softened, about 5 minutes. Add mushrooms and cook, uncovered, over moderately high heat until mushrooms release their liquid and this liquid has evaporated, 20 to 25 minutes. Remove from heat and stir in scallions. Transfer to large bowl and set aside to cool.
Stir in parsley, egg, matzo meal, salt and pepper. Mix well. Lightly coat 4 small ramekins or muffin tins with vegetable oil spray and pour in the vegetable mixture. Bake in a 350-degree oven until firm, 15 to 20 minutes. Unmold onto serving platter or individual plates. Top with sour cream and garnish with parsley sprigs. Serve warm.