Tartara – Italian Herb Flan

A delicious mushroom dish for any occasion!

3 soup spoons parsley, smooth 2 sage leaves, fresh 2 bay leaves

1 small onion

1 clove of garlic

80 g butter

White pepper

Nutmeg

6 eggs (L)

50 g Parmesan cheese, freshly grated Fat for the mold

500 g pink mushrooms, large

Boil whipping cream and milk with a pinch of salt. Add the herb bouquet, make the whipped cream-milk for 30 min. in the open saucepan, then take out the herb bouquet and discard it. Chop rosemary needles, one third of parsley and sage, crush bay leaves in mortar. Peel and finely dice the onion and garlic and sauté in a quarter of the butter. Add the prepared herbs and sauté briefly until soft. Stir through with the whipped cream and milk. Season with salt, pepper and nutmeg. Separate the eggs, remove the whipping cream-milk from the stove and stir through with the egg yolks. Stir the egg yolks on the turned off stove top until creamy, possibly transfer to a large baking bowl. Whip the egg whites until stiff, adding the Parmesan cheese at the beginning, then the snow with a whisk. Pour into a greased shallow ovenproof dish (2 quart capacity). Fill the pan with hot water, put the dish in it and cook the tartara on the 2nd rack from the bottom in a heated oven at 175-200 °C for 25-30 minutes. 10 minutes before the end of the cooking time, clean the mushrooms, rinse them if necessary and cut them into slices.

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