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Mushroom Flan Canapés topped with biltong cream cheese

Recipe from: 3/1/2004 12:00:00 AM

Ingredients 9
Servings 6
Time 15


  • 150
    salted butter
  • 1
    onion, chopped
  • 1
    clove garlic, crushed
  • 150
    each button, portabellini, oyster and black mushrooms, chopped
  • 180
  • 2
  • salt and pepper to taste
  • 250
    cream cheese
  • 250
    biltong, grated


1. Heat butter, add chopped onions, garlic and all the chopped mushrooms, cook until all the liquid is absorbed. Allow to cool.
2. Mix together cream and eggs, whisk until smooth, fold into mushroom mixture and spoon onto greased muffin trays.
3. Bake in pre-heated oven at 200° for 5 minutes until set. Remove from oven and allow to cool.
4. For the topping: mix together cream cheese with biltong, season to taste.
5.To assemble the canapés; pipe cream cheese and biltong mousse on top of the flans and sprinkle with apricot salsa. Garnish with chervil and serve on a platter.

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