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Ingredients

30g dried Porcini mushrooms soaked in hot water for 15 minutes
3 Tablespoons Afia corn plus oil, (More for greasing the pan)
500g fresh Mushrooms, sliced
8 fresh Sage leaves, thinly sliced
1 Teaspoons Thyme
2 small Onions, thinly sliced
2 Teaspoons Afia Himalayan pink salt
½ Teaspoons Afia Black pepper powder
2 large Leeks, white and pale green parts only, thinly sliced
6 large Eggs
1 ½ cups Heavy cream
1 ½ cups Whole milk
¼ Teaspoons Paprika
60g grated Gruyere cheese
340g Brioche bread, thick cubes
28g finely grated Parmesan

How to prepare

  • Strain the porcini mushroom, keep the liquid aside.
  • On a chopping board finely chop the porcini mushrooms.
  • In a large skillet, heat the oil over high heat. Add fresh mushrooms, leeks, dried mushroom, onion, sage, salt and black pepper and cook, until onion is translucent, and all ingredients are cooked, about 5-8 minutes then set aside.
  • In a bowl, add the eggs, cream, milk, mushroom liquid, paprika, salt, and black pepper then whish well to combine.
  • Add the Gruyere cheese and mix.
  • Oil the bottom and sides of a baking pan, then add half of the of the cooked mushroom and onion mixture and arrange in an even layer. Arrange the bread cubes on top. add remaining mushroom mixture over top, tucking it in between the bread. Ladle the custard mixture over top, evenly distributing the grated parmesan cheese.
  • Bake on a preheated oven at 180c for 40-45 minutes until set in the center. Run it under the broiler for 2- 3 minutes to brown the top, watching carefully.
  • Let sit for 10 minutes, then serve warm.

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