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6 leafs of frozen puff pastry
hot paprika powder
250 gram of chestnut mushrooms
2small shallots
bunch of flat parsley
knob of butter, to bake
splash of sherry
150 ml double cream (non fat)
some chives
half a lemon
This vegetarian dish, a recipe by Michel Roux Jr (with minor adjustments) tastes so good, you don't have to be vegetarien to love it. It's light and made with fresh ingredients. The chestnut mushrooms for instance come from the familie Veeken, mushroom growers in our region. We order them at Rechtstreex and pick them up in our neighborhood, within walking distance, very convenient! So a great fresh starter, but also delicious for lunch.
Start by preheating the oven to 180°C
Knead the puff pastry and roll it out to 0.5cm.
Prick holes in the dough using a fork.
Dust the dough lightly with hot paprika powder.
Rub a sheet waxed paper onto the dough.
Slide the tray into the oven and bake the dough in 15 to 20 minutes golden brown. Because of the holes and thewaxed paper the dough will stay flat.
Chop the mushrooms, save 4.
Bake the shallots until soft.
Add the mushrooms to the shallots.
Also add the chopped parsley.
Season with salt & pepper.
Add a splash of sherry.
Stir in the double cream.
Let it simmer until it's reduced to a third.
Take the pastry from the oven, let it cool.
Punch out circles with a cutter.
Cut out four circles for each mille feuille.
Blend the mushrooms mixture into a mousse.
Spread the mousse on the circles.
Stack them and leave the last one bare.
Cut the mushrooms you kept aside in quarters an fry them a minute.
Put them on top of the mille feuille, serve with lemon and chives.