Mushroom Millefeuille
This elegant and flavorful mushroom and puff pastry canapé recipe is sure to impress your guests with its delicate layers of creamy mushroom mousse sandwiched between crisp and golden-brown puff pastry discs. The earthy flavors of chestnut and girolle mushrooms combine beautifully with aromatic tarragon and a hint of Madeira, creating a sophisticated appetizer that is perfect for any special occasion. The final touch of chives adds a touch of freshness to these delicious bites that are as stunning to look at as they are delightful to eat.
— Constant Cookbook
Ingredients
- 500g/1lb 2oz all-butter puff pastry
- pinch of cayenne, paprika
- 2 shallots
- 450g/1lb chestnut mushrooms
- 25g/1oz butter
- and freshly ground saltblack pepper
- small bunch tarragon
- splash of Madeira
- 200ml/7fl oz double cream
- handful girolle mushrooms, chopped
- knob of butter
- squeeze of lemon juice
- small handful chives
Instructions
- Preheat the oven to 180C/350F/Gas 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 make 12 circles of about 7.5cm/3in diameter.
- Place onto a baking sheet and prick with a fork (you may need to divide the pastry between two baking sheets). Sprinkle with cayenne, paprika or chilli flakes, if using, and put another baking sheet 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 bubble away until reduced in volume by about a third. Transfer to a food processor or blender and blend to a mousse 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/3in across. 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.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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