Chicken and Mushroom Flan | How to make Chicken and Mushroom Flan

By Agri form  |  3rd Feb 2016  |  
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  • Chicken and Mushroom Flan, How to make Chicken and Mushroom Flan
Chicken and Mushroom Flanby Agri form
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Video for key ingredients

  • How To Make White Sauce

About Chicken and Mushroom Flan Recipe

This dish is a sort of Italian baked custard or flan. Normally it is a first course in Italy, but you can also serve it as a light lunch main course or side dish.

Chicken and Mushroom Flan is a delicious dish which is enjoyed by the people of every age group. The recipe by Agri form teaches how to make Chicken and Mushroom Flan step by step in detail. This makes it easy to cook Chicken and Mushroom Flan in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare Chicken and Mushroom Flan at home. This amazing and mouthwatering Chicken and Mushroom Flan takes 20 minutes for the preparation and 45 minutes for cooking. The aroma of this Chicken and Mushroom Flan is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Chicken and Mushroom Flan is a good option for you. The flavour of Chicken and Mushroom Flan is palatable and you will enjoy each and every bite of this. Try this Chicken and Mushroom Flan and impress your family and friends.

Chicken and Mushroom Flan

Ingredients to make Chicken and Mushroom Flan

  • 150 gms Bechamel sauce
  • 500 gms mushroom, sliced
  • 200 gms chicken breast, cubed
  • 50 ml olive oil
  • 1 small onion, finely chopped
  • 1 pinch Freshly ground nutmeg
  • 50 gms Grated Parmigiano Reggiano
  • 2 Whole eggs
  • 2 egg yolks
  • 50 gms butter
  • 50 gms Bread crumbs, lightly toasted
  • For the Fondant (Sauce):
  • 100 gms Parmigiano Reggiano, grated
  • 100 gms Heavy cream
  • Salt and pepper to taste

How to make Chicken and Mushroom Flan

  1. Preheat the oven to 200 degrees Celsius.
  2. Heat some olive oil in a pan and sauté the onion and mushroom till they turn brown. Heat the rest of the olive oil and toss the chicken on very high heat. Do this in batches of two or three.
  3. Keep the pans aside and let them cool. Puree one-half of the mushroom mix in a food processor till it turns smooth and creamy.
  4. Mix the pureed mushroom in a bowl with the Béchamel sauce, salt, nutmeg, Parmigiano Reggiano, eggs and egg yolks. Stir the ingredients until they combine completely. Gently fold in the balance mushroom and chicken.
  5. Butter a mould, or individual small moulds, and coat with breadcrumbs. Fill the mould(s) with mushroom mix. Place the mould(s) in a water bath (bain marie) before baking.
  6. Bake until the top of the sformato turns golden brown and a toothpick inserted into the centre comes out clean. It will take about 35 to 40 minutes. Remove and cool for 15 minutes.
  7. To make the sauce, mix the grated Parmigiano Reggiano, heavy cream, and salt and pepper in a small saucepan. Heat gently, stirring constantly, until the sauce turns smooth and creamy.
  8. To serve, turn the sformato out onto a large plate. Cut into two-inch slices and place them on serving plates. Spoon the fondant over the slices and serve immediately.

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