Grana Cheese Flan with Chanterelle Mushrooms

Name: Grana Cheese Flan with Chanterelle Mushrooms
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 5
Ingredients: Grana Padano PDO cheese to grate 10.6 oz; Fresh liquid cream 0.4 cup; Eggs medium 4; Nutmeg for grating 1 pinch; Fine salt 1 pinch; Extra virgin olive oil for greasing the molds to taste; Chanterelle mushrooms (chanterelle) 10.5 oz; White wine 1.75 oz; Garlic 1 clove; Extra virgin olive oil 3 tbsp; Salt to taste; Black pepper to taste

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Gluten Free
Vegetarian

Difficulty: Easy
Prep time: 30 min
Cook time: 45 min
Makes: 5 pieces
Cost: Average

PRESENTATION

Golden color and fluffy look make this Grana Cheese Flan with chanterelle mushrooms a true favorite on the table. Soft texture inside plus a rich, deeply savory flavor from the wild mushrooms brings real comfort—families notice how moist every bite stays, with a creamy cheese sauce adding another layer of DELICIOUS. Since Parmesan cheese gives each piece a nice finish, you get classic comfort and a touch of fancy dining thrown in. Works for everything from special brunch gatherings to easy family dinners, this warm savory flan lets home cooks enjoy reliable, crowd-pleasing results that look pretty and taste great every single time. Even just the way these rustic sautéed chanterelles blend in makes people stop and take notice...especially on chilly evenings or for a nice weekend treat when you want a dish that feels special without any hassle.

Busy families appreciate this quick recipe since it uses things you probably already have handy, turning weeknight meals or last-minute dinner parties into something a little more memorable. Families like simple serving ideas—just enjoy this flan fresh out of the oven, or add a little mushroom tart or some crispy puff pastry for an even bigger spread (go ahead and try both for a heartier option). The cheese flavor really shines, and the whole thing holds up well for seconds if folks want another try—which usually happens…the great savory taste sticks with people and keeps the table happy. Sprinkle a few fresh herbs on top if you want it to look extra special, or leave it plain for classic comfort (either way, it’s a win). Versatile enough for basic dinners or dressed-up holiday meals, this Grana Cheese Flan with chanterelle mushrooms fills your kitchen with good smells and brings everyone together around a meal that’s simple, reliable, and always a hit for anyone loving cozy savory flan with a bit of elegance.

INGREDIENTS

Ingredients for 5 flans (2.75 inches in diameter and 2.56 inches in height): Grana Padano PDO cheese 10.6 oz (300 g) - to grate; Fresh liquid cream 0.4 cup (100 g); Eggs 4 - medium; Nutmeg 1 pinch - for grating; Fine salt 1 pinch; Extra virgin olive oil to taste - for greasing the molds

for the chanterelle mushrooms: Chanterelle mushrooms (chanterelle) 10.5 oz (300 g); White wine 1.75 oz (50 g); Garlic 1 clove; Extra virgin olive oil 3 tbsp (40 g); Salt to taste; Black pepper to taste

Preparation

How to prepare Grana Cheese Flan with Chanterelle Mushrooms

To prepare the Grana cheese flan with chanterelle mushrooms, start by cutting the Grana to remove the rind 1. Grate it 2 and place it in the jug of a blender. Pour in the cream 3,

then the eggs 4 and season with nutmeg 5. Adjust the salt and blend everything until creamy and homogeneous 6.

Take the molds with a diameter of 2.75 inches and a height of 2.56 inches, brush them with oil 7, and line them with strips of parchment paper wide enough so that the edges protrude from the molds 8: this way, you can more easily detach the flans from the edges once cooked. Pour the mixture inside, leaving about 0.4 inches from the edge, then place them in a baking dish with high edges and pour water (at room temperature) into the dish so that it covers the molds by a couple of inches 9. Cook the flans in a preheated convection oven at 320°F for 45 minutes (or static at 356°F for 50-55 minutes).

While the Grana cheese flans are cooking, clean the chanterelle mushrooms: gently brush the underside of the cap to remove traces of dirt between the folds 10 and clean them with a soft cloth 11. Then cut them in half 12.

In a large pan, sauté a peeled and halved garlic clove, then remove it 13 and add the mushrooms 14. Cook them over high heat, deglazing with white wine 15; cook for about 8 minutes.

Then salt and pepper and turn off the heat 16. Once the flans are ready, when a delicious crust has formed on the surface 17, take them out of the oven, remove the parchment paper, and flip them onto a serving plate 18.

Then decorate each flan with chanterelle mushrooms 19 and flakes of Grana cheese 20. Your Grana cheese flans with chanterelle mushrooms are ready to be enjoyed 21!

Storage

It is advisable to consume the Grana cheese flans with chanterelle mushrooms as soon as they are made. Otherwise, they can be stored in the refrigerator in an airtight container for up to 1 day.

Freezing is not recommended.

Advice

If you have specific molds for flans, you can avoid lining them with parchment paper. Once cooked, it will be sufficient to run a knife blade along the inner edge of the mold to more easily detach the flan before flipping it onto the serving plate.

You can also enjoy an excellent Grana cheese flan with porcini or honey mushrooms!