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Wild Mushroom Mille-feuille


Start your dinner off with the beautiful wild mushroom mille-feuille!

  • Serves: 4 |
    4 servings
  • Difficulty:

  • Prep Time : 10 mins |
  • Cook Time : 15 mins
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  • 200 g wild mushrooms (I used pine rings and poplar bolete, but you can substitute with brown mushrooms)
  • 1 Tbsp (15 ml) butter
  • 1 Tbsp (15 ml) olive oil
  • 1 Tbsp (15 ml) finely chopped chives
  • 100 g Chevin
  • 400 g ready-rolled puff pastry

Preheat the oven to 200 °C.

Cut the mushrooms into thin slices. Heat the butter and oil in a saucepan and fry the mushrooms on high for about 5 minutes until cooked. Lower the heat and add the chives and Chevin. Do not stir. Cook for 1 minute, turn off the heat and keep to one side.

Cut the pastry into rectangles of 10 x 5 cm each – you should get 12 rectangles. Place the pastry on a baking tray and pop into the oven. Bake for 15 minutes until golden brown.

To assemble, place 1 rectangle on each plate, top with the mushroom mixture and finish with a second rectangle of pastry.

Serve hot as is as a starter or with a salad as a main course.


Wild mushrooms often have grit on them, so they need a good wipe. Clean them by brushing lightly with a soft brush or wiping them with paper towels.

Pine ring mushrooms make a rich orange-coloured sauce, while brown mushrooms will make a brown sauce.