cream Archives

Soup recipes

Coconut, sesame and honey ice cream

Sorbet recipes

Chorizo-and-baby marrow tagliatelle

Bacon recipes

Sunny-side-up breakfast-tart special

15 minutes

Christmas dessert

White christmas

Baked mushroom and fennel stack

Serves 6 to 8

Difficulty Easy

Prep Time 30 minutes

Cooking Time 1 hour

Ingredients

8 x 20 cm unsweetened pancakes

For the filling

Butter, for frying
Olive oil, for frying
250 g portobellini mushrooms, thinly sliced
Sea salt and freshly ground black pepper
2 large bulbs fennel, trimmed and thinly sliced

For the cream sauce

50 g butter
35 g flour
35 g flour
2 cups full-cream milk, warmed
Sea salt and white pepper
½ cup cream

Method

Preheat the oven to 190°C.

To make the filling:
Heat about 1 T butter and 1 T oil in a wide pan. Stir-fry the mushroom until just cooked. Set aside and season lightly. In the same pan, heat another tablespoon or two of oil and one of butter. Add the fennel and cook gently for at least 20 minutes until very soft and starting to caramelise. (If necessary, add more butter or oil from time to time.)
Mix the mushroom and fennel with the reserved cream sauce.

To make the sauce:
In a medium saucepan, melt the butter. Whisk in the flour until smooth, then gradually whisk in the warm milk. Cook, stirring, until smooth and thick. Season to taste. Remove ½ cup sauce and mix with the cream. Set aside for topping. Reserve the rest of the sauce for the filling.

To assemble: Place a pancake on a shallow baking dish and spread with a layer of the filling. Cover with a pancake and repeat. Leave the top pancake plain. Spoon over the rest of the cream sauce.
Bake for about half an hour or until hot and golden.
Allow to stand for 5 minutes before cutting into wedges for serving.

Cook’s note: Serve with fresh rocket leaves.

Per serving: 1230.7 kJ, 7.1 g protein, 21 g fat, 21.8 g carbs

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White christmas

Baked mushroom and fennel stack

Baked mushroom and fennel stack

Ingredients

Method