Mushroom Millefeuille - Foraged

Mushroom Millefeuille

Marrying the delicate flavors of Chanterelles with the crisp crunch of puff pastry makes for an excellent dinner party treat.

Image Courtesy of Michel Roux Jr.


  • 500g/1lb 2oz all-butter puff pastry
For the filling
  • 2 shallots, finely chopped
  • 450g/1lb Chanterelle mushrooms, finely chopped
  • 25g/1oz butter
  • salt and freshly ground black pepper
  • A small bunch of tarragon leaves, chopped
  • A splash of Madeira
  • 200ml/7fl oz double cream
For the garnish
  • A handful of Chanterelle mushrooms, chopped
  • A knob of butter
  • A squeeze of lemon juice
  • A small handful of chopped chives


Preheat your oven to 180C/350F/Gas 4.

Roll the all-butter puff pastry out into a 2m thick rectangle.

Put the pastry on a baking sheet and prick with a fork. Then place another baking sheet on top of the pastry to stop it from puffing up too much.

Bake for 20 minutes, remove the upper tray and allow to cool.

Fry the shallots and mushrooms in butter.

Add the tarragon, Madeira, and cream before seasoning with salt and pepper.

Cook the filling over a medium heat until it has reduced by ⅓.

Put the filling in a blender and blend to a mousse consistency.

Spoon the mousse into a piping bag fitted with a medium-sized plain nozzle.

Fry the Chanterelle mushrooms for the garnish in the butter and finish with the lemon juice.

Use a biscuit cutter to cut out 12 circles of about 7.5cm/3in diameter.

On each plate, place a circle of pastry and then pipe a good amount of the mushroom mousse onto the circle.

Top with another circle and mushroom mousse before finally topping with a circle of pastry. Decorate with the garish of Chanterelles and chives.

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