Wild Mushroom Mille-feuille
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 4
- Category: Dish Type
Description
Start your dinner off with the beautiful wild mushroom mille-feuille!
Ingredients
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
Instructions
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.
Tips
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.
