Asparagus, mushroom and nut flan

Asparagus, mushroom and nut flan


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About this recipe: A nut-based flan base is what makes this flan special. Any mixture of nuts would work a treat, and feel free to use fresh asparagus when in season.

R. Tutt

Makes: 1 flan

  • Flan
  • 50g (2 oz) butter or margarine
  • 1 tablespoon onion, chopped
  • 1 tablespoon plain flour
  • 150ml (1/4 pt) milk
  • 110g (4 oz) dried breadcrumbs
  • 225g (8 oz) ground nuts
  • 1 teaspoon mixed dried herbs
  • salt and pepper to taste
  • Asparagus filling
  • 50g (2 oz) butter
  • 110g (4 oz) button mushrooms
  • 4 tomatoes, chopped
  • 1 tin asparagus, drained
  • salt and pepper to taste

Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

  1. Preheat oven to 180 C / Gas 4.
  2. Melt margarine and brown onion gently in it. Stir in flour and slowly add milk, stirring all the time. Once at the boil, add breadcrumbs, nuts and seasoning. Remove from heat, and press mixture into greased flan mould, so that it covers the base and sides. Bake in preheated oven for about 30 minutes.
  3. Melt butter, add mushrooms, tomatoes and asparagus. Season to taste and simmer gently, until warmed through and tomatoes are cooked. Drain off excess liquid and place in baked flan case (which should still be hot). Serve.

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