Wild Mushroom Flan with a Warm Spinach Salad

• 2 tablespoons olive oil
• 1 pound Wild and Exotic mushrooms, stemmed, cleaned and sliced
• 1/2 cup minced onions
• 1 tablespoon plus 1 teaspoon chopped garlic
• 1 teaspoon chopped thyme
• 1 teaspoon chopped parsley
• 8 eggs
• 1 quart heavy cream
• 1 cup grated Parmigiano-Reggiano cheese
• 1/4 teaspoon nutmeg
• Salt and pepper
• 6 ounces raw bacon, chopped
• 3 tablespoons Balsamic vinegar
• 1/2 cup julienne red onions
• 1 (10-ounce) bag of spinach, cleaned and stemmed

1. Preheat the oven to 350 degrees F. Lightly butter 12 (4-ounce) ramekins.
2. In a saute pan, heat the olive oil.
3. When the oil is hot, add the mushrooms and saute for 2 minutes.
4. Season the mushrooms with salt and pepper.
5. Add the onions and tablespoon of garlic.
6. Saute for 1 minute.
7. Remove from the heat, stir in the herbs and cool.
8. In a mixing bowl, whisk the eggs and cream together.
9. Stir in the cheese, nutmeg, and mushroom mixture.
10. Spoon the mushroom/cream mixture into the ramekins.
11. Place the ramekins in a baking pan and fill the pan with enough water to cover 1/2 of the ramekins.
12. Place the pan in the oven and bake for 50 to 55 minutes or until the flan is set.
13. In a saute pan, render the bacon until crispy, about 10 minutes.
14. Turn the crispy bacon and bacon fat into a mixing bowl.
15. Whisk in the balsamic vinegar.
16. Season with salt and pepper.
17. Toss the spinach and red onions with the vinaigrette.
18. To serve, run a knife around each ramekin, invert each flan onto a plate.
19. Mound a small amount of the spinach salad in the center of each flan.

olive oil, mushrooms, onions, garlic, thyme, parsley, eggs, heavy cream, cheese, nutmeg, salt, bacon, balsamic vinegar, julienne red onions

Taken from www.foodnetwork.com/recipes/emeril-lagasse/wild-mushroom-flan-with-a-warm-spinach-salad-recipe.html (may not work)