There is something about evening walks that make me feel like time is standing still. It is almost like stealing time before it is time to head to bed. While the city calms down and the temperature drops, there is still all the awesomeness of the views, the smell of summer and the reflections of the water. And I shot this photo! I’m not even going to hide that I’m proud.;)
In the best case, I like to make an evening walk (or run) before ending the day with dinner. I know it doesn’t always necessarily make sense, but sitting down to eat really feels like the finishing note of a day, and I love to postpone it until all else is done, regardless of whether I am hungry or not. Oh how lucky I am with a flatmate so flexible to join me in all these whims. 🙂
Often, I make dinner ahead for the week on Sunday already, and knowing that something like this is waiting in the fridge, makes these kind of late-evening excursions a lot easier I must admit. This flan is one of the things I made ahead for this week (together with this amazing soup) and it came together really easily. Chanterelles are very much of a luxury I would say, but their texture and taste is really worth splurging occasionally.
Here in Germany we are lucky enough to find chanterelles in baskets for almost no money (€2,50 for 400 grams (!)). Having said that, I know that will likely not be the case in the Netherlands for example and considering the luxury of the ingredient, I have tried my best to showcase it. Altogether I think this mushroom got itself a pretty shiny stage.;)
Chanterelles Mushroom Flan
I am wildly calling this a flan, just because these mushrooms make all look so incredibly chic, and a French food term seems to do justice.
- 2 sheets of filo dough (around 50 grams, alternatively you could use two to three slices of white bread, rolled flat with a pin)
- 1 tablespoon of olive oil to sprinkle the form with before you put in the filo dough
- 5 eggs
- 2 tablespoons of melted (herb) butter
- 1 tablespoon of chopped herbs, such as rosemary, sage or thyme
- 150 grams of chanterelles mushrooms (or alternatively oyster mushrooms, if you can’t find any)
- 75 grams of crumbled feta cheese
- pinch of salt (depending on the saltiness of the feta cheese)
Start off by sprinkling the form with olive oil and press down the sheets of filo dough with wet hands, to make sure the dough doesn’t dry out too much. In case you are using bread, simply apply the same method. I chose to not cover the rims with dough, but to rather keep it centered to make sure it would all get a nice soaking of the filling. Sprinkle the feta cheese on top of it. Melt the butter and mix with the herbs and whisk in a little bowl together with the eggs. Pour this on top of the feta cheese.
Clean the chanterelle mushrooms properly to make sure no sand or grit is hiding in it. Then simply place the mushrooms on top, without prior cooking and place the flan in a moderately hot oven on 170 degrees Celsius, to slowly cook rather than to crisp up. In my case the flan took around 35 minutes to cook, but please keep an eye on it, as it will be depending on your oven. The result is a deliciously soft and creamy flan, that can be sliced into points.