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Vermicelli Flan with Mushrooms and Creamy Sauce

by Finy (follow)
For more recipes by Finy, check out my website: www.finysfood.blogspot.com.au/
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This recipe is made using thin noodles, (vermicelli) or very thin spaghetti.

I made it into the "pastry" by pressing it down in the tin, and then putting the filling in the middle.

I then poured a creamy egg and milk mixture over the top and baked it, giving it a nest-like appearance.

Preparation Time: 15 minutes
Cooking Time: 50 minutes
Makes: 4 servings

225g vermicelli or thin spaghetti
75g butter
1 onion, chopped
170g mushrooms
1 small green capsicum
135ml milk
2 large eggs, lightly beaten
2 tbsp double cream
1 tsp oregano
Dash of nutmeg
2 tbsp Parmesan, grated

Preheat the oven to 160° fan forced, and grease a 20 cm springform (or similar).
Put the vermicelli in lightly salted boiling water, with a dash of olive oil to stop it sticking together.
Cook for a minute or two till it is ALMOST done, but not quite. Drain.


Put back in the pot, add 25g of the butter and mix to coat the vermicelli.
Press this pasta onto the springform, making as deep a hole as possible in the middle. This will form the base of the dish.

Try to bring the pasta up the sides to make this indentation bigger

Melt the rest of the butter in a frypan. Add the onion and cook till it is translucent.
Add the mushrooms, finely sliced rings of green capsicum, and stir for about 3 minutes.


Add this mixture into the flan and press it evenly into this base.


Beat the milk, eggs and cream together. Stir in the dried oregano and nutmeg, and add some black pepper to taste.
Carefully pour this mixture over the vegetables and add the Parmesan.

My springform leaked so I sat it in a larger dish

Put this into the pre-heated oven as quickly as possible, and cook for about 40 minutes, or until the cream mixture has set.
Slide the flan out of the springform, cut and serve - I served it with sliced tomato.


I like this Recipe - 5
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