Emmentaler flan with mushroom ragout

  • 85 minutes
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  • gluten-free, 
  • vegetarian

Ingredients for 4 Portions

200 g strong Emmentaler AOP
4 eggs
1 egg yolk
2 dl cream
Nutmeg Salt, pepper
Butter to grease the forms
750 g mixed mushrooms, e.g. field mushrooms, king oyster mushrooms, chanterelles
2 shallots
1 garlic clove
2 tbsp olive oil
3 tbsp Madeira
1 dl stock
250 g cherry tomatoes
1 bunch of chive

Star of the dish
Emmentaler AOP URTYP®

Finely grate the Emmentaler AOP. Combine the cheese, eggs, egg yolk and cream, season with nutmeg, salt and pepper. Grease small soufflé forms or cups with butter. Fill the forms with the mix, cover with clear foil and place them in a gratin dish. Fill with boiling water, until the forms are standing in two thirds water. Cook at 160 degrees in a hot oven for about 45 min.

In the meantime cut the mushrooms into pieces. Finely chop the shallots and garlic. Heat the oil and fry the mushrooms over a high heat, season. Add the shallots and garlic and quickly fry again, then deglaze with the Madeira. Add the stock and cook everything for around 5-10 minutes. Halve the cherry tomatoes and add to the mushroom mix, bring to the boil again and taste. Cut the chive into small rolls, sprinkle over the mixture. Tip each flan onto a plate and serve with the mushroom ragout.

Goes well with rice.

«Enjoy your meal»
«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»
Monika Bösch, Cheese Sommelière, GenussImpuls GmbH


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