Sensei Bar's Shiitake Baklava

There’s nothing better to wake up to than feedback from you, particularly one requesting a recipe that we’ve tried and love ourselves! Thanks very much Suzanne, for your email:

“Good morning Linda,

Love love love your magazine!

I was enjoying dinner last night at Sensei Bar and we had the Gochuchang and Ginger Chicken. It was served atop a Shiitake “Baklava” with sambal honey. This baklava was one of the most creative and delicious dishes I have had in a while; it was layered, flaky and savoury. Could you please share the recipe?

Thanks, Suzanne”

We asked, and there was no hesitation from Sensei Bar – the recipe was with us speedily! Thanks so much, Chef Rich, for generously sharing your recipe.

Shiitake Baklava

Serves 4

400 g shiitake mushrooms, cleaned and sliced

50-75 g butter

150 g cream cheese

¼ cup (60 mL) white miso paste

100 g mascarpone cheese

2.5 g parsley

2.5 g rosemary, chopped

3 Tbs (45 mL) honey

1 pack phyllo dough

To taste salt and pepper

1. Preheat the oven to 350° F. Blend your mushrooms in a food processor.

2. Add 2/3 of the butter to a pan until foaming and sauté the mushrooms until fully cooked. Set aside to cool.

3. Blend cream cheese, miso, and mascarpone cheese together in a food processor until smooth.

4. In a small bowl, mix the chopped herbs with the honey. Set aside.

5. Line a loaf tin with parchment paper. Cut sheets of phyllo dough to fit the pan. Add 2 layers of phyllo dough to the bottom.

6. Begin layering starting with the mascarpone mixture then mushrooms, herbed honey, salt and pepper, 2 more sheets of phyllo, and repeat.

7. Add an additional 3rd layer of phyllo to the top and brush with the remaining butter. Cook in the oven for approximately 30 minutes covered in foil. Remove the foil and cook for an additional 5 minutes.

8. Cool and press the baklava down with some weights (tomato cans are great for this) and let it sit for 4 hours to set before slicing.