Mushroom Flans with Chive Sauce

Soak autumn trumpets in warm water for approx. 15 min. Prepare mushrooms (ready to cook, e.g. peel, remove woody parts and dirt) and slice.

Briefly sauté shallots in a little butter until soft, add mushrooms and sauté until soft. Add cream, cook until creamy, then cool.

Drain autumn trumpets well, chop finely. Steam briefly in the remaining butter until soft.

Add eggs to mushroom mixture, crush. Mix Peterli and autumn trumpets into the puree, season. Fill the soufflé molds, cover with aluminum foil and place in a baking dish. Fill with boiling water so that the molds are two-thirds full of water. Cook the flans in the oven at 180 °C for about 45 minutes.

For the sauce, soften the shallot in the butter, extinguish with Martini Dry, boil on 3 tablespoons of liquid. Add the sauce cream, let it boil, season. Stir in the chives.

Cool flans slightly, turn out and bring to table with sauce.

Tip: Flans and sauce can be prepared a few hours in advance, but cook flans in stove until ready to serve. Reheat sauce.

Tip: As an alternative to the fresh chives, you can also use the freeze-dried.

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