Jul 13 2026
Restaurants›Caldo Verde›Wild Mushrooms En Papillote, Escarole-pine Nut Flan And Chestnuts Recipe

Wild Mushrooms En Papillote, Escarole-pine Nut Flan And Chestnuts Recipe

Inspired by Caldo Verde
Time1h
Serves4

funghi di bosco al cartoccio con pecorino e timo, sformatini di scarola e pinoli al pecorino romano

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Wild Mushrooms en Papillote

Escarole-Pine Nut Flan

Chestnuts

Method

Wild Mushrooms en Papillote

  1. 1

    Prepare the Mushrooms

    Preheat the oven to 200°C (400°F). In a bowl, mix the wild mushrooms with olive oil, salt, black pepper, and chopped thyme.

  2. 2

    Wrap the Mushrooms

    Place the seasoned mushrooms on a sheet of aluminum foil, sprinkle with grated Pecorino cheese, and fold the foil into a pouch, sealing all edges tightly.

  3. 3

    Bake

    Place the foil pouch on a baking tray and bake in the preheated oven for 15-20 minutes, until mushrooms are tender.

Escarole-Pine Nut Flan

  1. 4

    Sauté the Escarole

    In a skillet, sauté the chopped escarole in a little olive oil until wilted. Season with salt and black pepper. Allow to cool slightly.

  2. 5

    Prepare the Flan Mixture

    In a mixing bowl, whisk together the eggs and heavy cream. Stir in the sautéed escarole, toasted pine nuts, and grated Pecorino Romano. Mix well.

  3. 6

    Bake the Flan

    Pour the mixture into greased ramekins and place them in a water bath. Bake at 180°C (350°F) for 25-30 minutes, or until set.

Chestnuts

  1. 7

    Prepare the Chestnuts

    If using whole roasted chestnuts, make sure they are peeled and ready to use. They can be warmed slightly in the oven if desired.

More from Caldo Verde