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Mushroom Flan

ingredients

200 g (8 oz) shortcrust pastry
butter
2/3 cup (150 ml) 1/4 pt white sauce
2 egg yolks
salt and pepper
1 lb (450 g) mushrooms
juice of 1 lemon
2/3 cup (150 ml) 1/4 thick cream
few drops Worcestershire sauce

method

1. Roll out the pastry and line a flan tin.

2. Bake blind for 20 - 25 minutes at 200°C, 400°F, gas mark 6 or until the case is completely cooked.

3. Clean and slice the mushrooms into a pan. Sprinkle with the lemon juice, making sure that all the mushrooms absorb the juice.

4. Add a little butter and cook very slowly for 5 minutes, without allowing the mushrooms to brown.

5. Add the parsley, the white sauce, and a few drops of Worcestershire sauce.

6. Gently stir in the cream and beaten egg yolks.

7. Season. Do not allow to boil. Pour into the pastry case and serve immediately.

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