Mushroom Millefeuille is a modern British recipe (based on a French original) for a classic starter or party dish of a tower of puff pastry rounds bound with a mushroom, cream and shallot puree that's finished with fried chanterelles. The full recipe is presented here and I hope you enjoy this classic British version of: Mushroom Millefeuille.
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A simple mushroom filling is turned into dainty party food using readymade puff pastry. Just about any mushroom can be used for the filling, but use something a little special like girolles or chanterelles for the garnish.
Ingredients:
500g all-butter puff pastry
pinch of cayenne pepper, paprika or chilli flakes, optional
For the filling:
2 shallots, finely chopped
500g Agaricus mushrooms (field mushrooms etc) or use store-bought chestnut mushrooms, finely chopped
25g butter
salt and freshly-ground black pepper, to taste
small bunch of tarragon leaves stripped and chopped
splash of Madeira
200ml double cream
For the garnish:
handful of chanterelle (also known as girolle) mushrooms, chopped
knob of butter
squeeze of lemon juice
small handful chives, chopped, to garnish
Method:
Pre-heat your oven to 180C (Gas Mark 4).
Roll the pastry out into a large rectangle about 2mm thick. It needs to be large enough so that after baking you can use a biscuit cutter to cut out 12 circles of about 7.5cm in diameter.
Place the pastry on a baking tray and prick with a fork (you may need to divide the pastry between two baking trays). Sprinkle with cayenne, paprika or chilli flakes, then sit another baking tray on top to prevent the pastry from puffing up too much as it bakes.
Bake for 20 minutes, or until crisp and golden-brown. Remove the upper tray and set aside to cool.
For the filling, fry the shallots and mushrooms in butter. Season with salt, pepper and the tarragon, followed by a glug of Madeira and the cream. Let it simmer away until the volume has reduced by about a third. Transfer to a food processor or blender and blend to a mousse-like consistency. Spoon into a piping bag fitted with a medium-sized plain nozzle.
For the garnish, fry the girolles in a separate pan with a knob of butter for 2-3 minutes until softened. Finish with a squeeze of lemon juice.
To assemble, cut out twelve circles of pastry using a biscuit cutter. The circles should be about 7.5cm in diameter. Pipe a good amount of the mushroom mousse neatly onto a pastry circle. Top with another circle of pastry and another layer of mousse. Finish with a final circle of pastry and decorate with the girolles and chives.
Repeat until you have used up all the pastry circles.
