Champignon and shallot mille-feuille
Preparation time: 20 minuti
Cooking time: 20 minuti
Difficulty: Easy
Portions: 2 People
INGREDIENTS
- 1 vegetable puff pastry
- 6 Shallots
- 350 gr champignons mushrooms
- 65 ml white wine
- 10 gr parsley
- 50 g Veggò® - Aquafaba
- 1 clove of garlic
- 2 cloves
- 5 ml of apple cider vinegar
- 5 ml grated nutmeg
- 5 mg of garlic powder
- Fine salt
- Olive oil
- Black pepper
MADE WITH
PREPARATION METHOD
- Preheat the oven to 180°C. Bake the puff pastry in a hot oven for 20 min; leave to cool and then cut in 4 squares.
- In a saucepan, sauté the chopped shallot with the olive oil. When shallot is well caramelized, add salt and deglaze with 50ml of white wine; Let the liquid reduce until the shallots are cooked. Add the previously chopped parsley and set aside.Clean and cut the champignons in 4-5 parts and brown them in a saucepan with olive oil and garlic. Add salt, pepper and cloves. deglaze with 15 g of white wine; Once cooked, finely chop the mushrooms compound and set aside.
- Pour the Veggò® – Aquafaba , nutmeg, garlic powder, vinegar and salt in a large bowl; with electric whips, whip the mixture for 10 minutes at maximum speed until a firm and compact mousse is obtained.
- Pour the champignon mixture on the previously baked puff pastry square. Add the cooked shallots on top and cover with another puff pastry square. Using the sac a pochè, decorate the top with Veggò® – Aquafaba mousse making a zigzag pattern; sprinkle with black pepper.
TIPS & TRICKS
- To obtain more firm and compact structure, cool down Veggò® - Aquafaba in the fridge and add 2 g of cream of tartar together with the other dry ingredients before whipping.
- For spiced and stronger taste, mix chilli with black pepper and sprinkle on the top.
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