You can read all about chef Shane Sauvage in Pretoria, South Africa on his blog!
However, here’s a little recipe I have saved for you!
AZTEC MUSHROOMSServes 4
INGREDIENTS FOR AZTEC MUSHROOMS:
Serves 4
80g butter
10ml olive oil
1 stick cinnamon bark
6 whole cloves
7ml red chillies (chopped, seeds removed)
1ml mixed peppercorns (coarsely ground)
250g button/portabellini mushrooms {cut horizontally}
45ml Tequila Bianco
400ml cream
30g dark chocolate (grated)
2ml fine salt INGREDIENTS FOR PASTRY DISC’S:
3 sheets phyllo pastry
15ml olive oil
30ml honey
1 egg yolk {beaten}
15ml sesame seed METHOD FOR AZTEC MUSHROOMS:
Add butter and olive oil to a hot pan over a medium heat. Add cinnamon bark and cloves to the pan. When butter is about to foam, add chillies, black pepper and mushrooms. Sauté until golden. Add Tequila, fresh cream and dark chocolate. Simmer for a few minutes until sauce thickens. Season with salt.
METHOD FOR PASTRY DISC’S:
Preheat the oven to 180°C. Brush the first layer of pastry with olive oil. Top with a second layer of pastry and streak with honey. Top with third layer of pastry. Brush top layer with egg yolk and dust with sesame seed. Cut in circular shapes using a mug or glass. Bake till golden brown , 7-10 minutes.
SERVING METHOD:
Interlayer phyllo pastry disc’s and mushrooms to form a tower in the centre of the plate. Stack cinnamon bark and balance to garnish. Dust with grated chocolate.
CHEFS NOTE:
This is my all time favourite recipe and the one which has put my restaurant and I on the map. Aztec mushrooms have been in the top 5 of the national finals in Chef de Cuisine competition 2 years in a row.
Karen 🙂
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