Alfajor di Funghi

The alfajor di funghi is a savory reinterpretation of the classic South American alfajor, a dessert traditionally composed of two crumbly cookies sandwiching dulce de leche and often coated in chocolate. This modern variation replaces the sweet filling with a savory mushroom duxelles, typically a finely chopped mixture of wild mushrooms—such as porcini, shiitake, or cremini—sautéed with garlic, shallots, and herbs like thyme or rosemary, then bound with a touch of cream or cheese. The cookies themselves are often made with corn flour or almond meal to maintain a tender, slightly sandy texture that contrasts with the earthy filling.

A great version is distinguished by the balance of umami from the mushrooms and the subtle sweetness of the corn-based cookie, with a crisp exterior giving way to a moist, concentrated filling. The dish has gained traction in avant-garde restaurants and food festivals, particularly in Buenos Aires and Lima, where chefs experiment with regional fungi. At the Buenos Aires pop-up *Hongos y Harinas*, chef Lucía Martínez notes that the key is "using mushrooms foraged from the Patagonian Andes to achieve a deep, forest-like flavor." In Lima, creator Diego Rojas of the fusion spot *Tierra y Mar* offers a version with aji amarillo-spiced duxelles, reflecting Peruvian influence. Variations include adding a layer of melted provolone or a drizzle of truffle oil, and some recipes swap the cookie for a savory shortbread made with Parmesan. The alfajor di funghi represents a growing trend of deconstructing and reimagining traditional sweets as savory appetizers or tapas.