Wild Mushroom Flan

Preheat oven to 450 degrees F.

Grind together the button mushrooms, shallots and garlic. Place in a heavy saucepan with the lemon juice and cook over medium heat until all the liquid has evaporated, 6 to 8 minutes. Transfer to a bowl and cool.

Saute the trumpet mushrooms in a nonstick pan for 3 to 4 minutes. Stir into the ground mixture.

In a small bowl, whisk together the egg whites and milk. Pour into the mushroom mixture and combine thoroughly. Season with white pepper to taste.

Spray 3/4-cup size souffle dishes with vegetable oil spray. Cut rounds of parchment paper to fit the bottom of the dishes and place inside the cups. Divide the mushroom mixture evenly and spoon into the cups.

Arrange in a shallow baking pan and pour boiling water into the pan halfway up the sides of the cups. Bake for 20 minutes.

Remove from the oven and let sit in the water bath while preparing the salad. Toss the salad greens with the vinegar and arrange on individual plates.

Loosen each flan by running a sharp knife around the sides of the cup and unmold in the center of the greens. Remove the paper on top and serve immediately.

Recipe Source: Wolfgang Puck