Alfredo 'Shroom Soufra
Scrunched filo ribbons hiding mushroom duxelles, drowned in a parmesan custard - loose, nestled, and completely unreasonable in the best way.
Serves: 4
Prep time: 15 minutes
Cook time: 60 minutes
INGREDIENTS
For the duxelles
350g mixed fresh mushrooms, coarsely chopped
1/4 cup (30g) shallots, thinly sliced
2 garlic cloves, finely chopped
1 tablespoon thyme leaves, picked from the sprig
1/3 cup (80ml) vermouth or dry white wine
1 teaspoon fine salt
1 1/2 tablespoons single (pure) cream
For the soufra
375g box filo pastry (18 sheets; the type kept in the fridge, not the freezer)
1/4 cup (60g) salted butter, melted
1 cup (250ml) single (pure) cream
5 eggs
1 cup (250ml) milk
1 cup (100g) finely grated parmesan cheese, plus extra for sprinkling
1 tablespoon each of finely snipped chives and finely chopped flat-leaf parsley leaves
salad, to serve (optional)
METHOD
In a frying pan over medium heat, cook the mushrooms, shallots, garlic, thyme and vermouth, covered, for 15 minutes. This is called wet frying.
Uncover and continue cooking for another 10 minutes until the mushrooms are soft and the liquid has evaporated.
Let the mushroom mixture cool, then blend it with the salt and cream until smooth.
Ensure the filo pastry is at room temperature. Preheat the oven to 180C fan-forced. Grease a shallow 20 x 31cm ovenproof dish (no deeper than 3cm).
Layer a thin brush of duxelles between two sheets of filo, then scrunch them, concertina style, and place them in the dish, nestled at one end. There's no extreme structure here... just loose, but nestled, until you have used all the duxelles and all the pastry.
Brush the top of the pastry with the melted butter and bake for 15 minutes until it starts to turn golden.
Whisk the cream, eggs, milk and parmesan. Pour the mixture onto the pastry, allowing time for it to get into all the cracks.
Bake for a further 20 minutes until set.
Garnish with the chives, parsley and extra parmesan. Serve warm with a fresh salad.
HINTS
Fridge filo is the one - the freezer type cracks and tears before you've had a chance to scrunch anything.
The duxelles can be made a day or two ahead and kept in the fridge, turning this into a very achievable dinner party flex.
Let it sit for 10 minutes out of the oven before serving - the custard settles and slices instead of slumping.
NUTRITION (per recipe total, serves 4 - guide only):
Energy: approximately 14000kJ (3350 calories)
Protein: 95g
Fat: 180g
Saturated fat: 95g
Carbohydrates: 245g
Sugars: 25g
Fibre: 12g
Sodium: 5000mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.