Mushroom bread flan – Italian Cuisine

Mushroom bread flan


First, cut the bread into cubes and place it in a bowl, then sprinkle it with 150 ml of milk, making sure to wet it all over, and let it rest for at least 30 minutes.

Heat some oil in a non-stick pan with the garlic, then add the mushrooms (already thawed, if you used the frozen mixture) and let them cook for about 10 minutes, stirring occasionally.

In the meantime, cut the speck into strips or squares and chop the parsley, then add them to the mushrooms and leave to flavour.

Take the bread again and place it in a baking dish lined with baking paper, trying to create an even layer (help yourself by crushing it a little with the back of a spoon, if necessary).

Cut the fontina into cubes and distribute the mushrooms and then the cheese on top of the bread.

Beat the eggs with the remaining milk (500 ml) and a pinch of salt and pour it over the ingredients in the baking dish.

Wash the cherry tomatoes, cut them in half and distribute them on the surface, with the cut side facing upwards.
Cook for about 40 minutes or until golden brown in a fan oven preheated to 180°C.

The mushroom bread flan is ready, serve it hot or warm.

This recipe has already been read 591 times!

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close