Mille-Feuille of Mushrooms
Cuisine: French
Author: Kitchens
Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hour 15 mins
For the Sauce:
  • 2 fluid ounces dry white wine; (50ml)
  • 2 fluid ounces white wine vinegar; (50ml)
  • 2 fluid ounces whipping cream; (50ml)
  • 4 ounces (1 stick) chilled butter
  • 1 teaspoon chives and parsley
  • salt and pepper
For the Mille-Feuille
  • 2 sheets frozen puff pastry, thawed
  • 1 egg yolk
For the Mushroom filling
  • 1 ounce (1/4 stick) butter
  • 1 small onion; finely chopped
  • 1 clove garlic; finely chopped
  • 8 ounces button mushrooms, cleaned
  • 4 ounces wild mushrooms, cleaned
Prepare the pastry:
  1. Roll out the pastry to 9- x 12-inch and 1/3-inch thick and cut into 6 equal rectangles. Brush the top with egg and gently score in a criss-cross pattern on top with a small knife.
  2. Bake for 10 to 15 minutes at 375 degrees F/190 degrees C/gas mark 5 until golden brown. Set aside and allow to cool.
To make the filling:
  1. Heat the butter in a small saucepan and gently cook the onion and garlic until softened. Add the mushrooms and continue to fry until cooked through.
For the sauce:
  1. Heat a small pan, pour in the white wine and vinegar and reduce by half. Pour in the cream and reduce by half again. Over a low heat whisk in the chilled butter until it is thoroughly mixed. Do not allow the cream to boil or the sauce will lose its creaminess. Add the herbs and remove from the heat.
To serve:
  1. Slice the puff pastry in half, splitting each piece into two rectangles, spoon over the hot mushroom over the base, pour over a little sauce and top with the lids. Eat straight away.
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