Abalone mushroom flan

Yield: 8 servings

Measure Ingredient
-Source: Australian Vogue Wine and Cookbook 1985

pastry: 125 g butter 125 g cream cheese 2 tablespoons chopped fresh coriander 1 cup plain flour ¼ teaspoon, salt filling: 60 g butter ½ cup chopped spring onions 400 g fresh abalone mushrooms 60 g havarti cheese, grated 300 ml sour cream 3 eggs 2 teaspoons soy sauce 1 tablespoon toasted sesame seeds To make pastry: beat butter, cream cheese and coriander together until creamy. Stir in sifted dry ingredients to form a soft dough. Form into a ball, cover and refrigerate for 30 minutes. Roll out pastry between two sheets of freezer plastic. Line the base and sides of a shallow 28 cm flan tin.

To make filling: melt butter, saute spring onions and abalone mushrooms and place on prepared pastry base. Top with grated cheese.

Whisk sour cream, eggs and soy sauce together and pour over mushroom mixture. Sprinkle with sesame seeds and bake in a pre-heated 200'C oven for 10 minutes. Reduce temperature to 180'C and continue baking for a further 40 minutes. Serve warm, cut in wedges. Sue Forster.

Bon-Appetit, Exec.Chef. Magnus Johansson From: Sherree Johansson : Date: 09-24-94

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