Pumpkin and Porcini Flan

Here is a recipe for an Italian-style pumpkin and porcini mushroom flan. This dish combines the sweetness of pumpkin with the intense flavor of porcini mushrooms, creating a comforting and richly flavored dish.

Ingredients

• 500 g of cleaned pumpkin
• 300 g of fresh porcini mushrooms
• 2 eggs
• 100 g of grated Parmesan cheese
• 2 tablespoons of breadcrumbs
• 1 clove of garlic
• Chopped parsley to taste
• Salt and pepper to taste
• Butter for greasing ramekins
• Extra virgin olive oil

Preparation

1. Preheat the oven to 180 °C.
2. Cut the pumpkin into cubes and cook it in the oven or steam until tender. It should take about 20-30 minutes, depending on the cooking method chosen.
3. In the meantime, clean the porcini mushrooms well, removing any soil residues. Cut them into not too thin slices.
4. Fry a clove of garlic in extra virgin olive oil and add the porcini mushrooms. Sauté them in the pan for a few minutes until they have browned. Add the chopped parsley, salt, and pepper to taste and set aside.
5. Once cooked, mash the pumpkin to a puree.
6. In a bowl, mix the pumpkin puree with the porcini mushrooms, eggs, grated Parmesan cheese, salt, and pepper until you have a homogeneous mixture.
7. Grease some ramekins with butter and sprinkle them with breadcrumbs.
8. Fill the ramekins with the pumpkin and mushroom mixture, leveling it well.
9. Bake the flans in the preheated oven for about 25-30 minutes until the surface has browned.
10. Allow to cool for a few minutes before unmolding the flans.

You could serve this pumpkin and porcini flan as an appetizer or as a side dish. It pairs very well with a full-bodied white wine, such as a well-structured Chardonnay.

Curiosity

The flan has ancient origins, linked to noble cuisine, but over time it has become a comforting and versatile home food. Thanks to its autumnal ingredients, this dish recalls traditional recipes, but with a touch of refinement given by the prized porcini mushrooms.