Mille-Feuille Of Potatoes, Parsley Mushrooms And Cantal

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thousand leaf potato mushroom cantal

Here is the recipe of mille-feuille revisited with potato, mushrooms and cantal.

Preparation time: 20 minutes
Cooking time: 20 minutes

Ingredients for 4 persons:

  • 700 gr of potatoes Roseval
  • 350 gr mushrooms from paris
  • 3 branches of parsley dish
  • 60 gr of young Cantal
  • 25 gr of St-Moret
  • 2 fillets of olive oil
  • Salt and pepper from the mill

Recipe of Mille-feuille of potatoes, parsley mushrooms and cantal

Preheat oven to 200° C (Th.6).

  • Peel the potatoes and cut them into thin slices.
  • Dip in a pan of simmering salt water and cook for 10 minutes. medium heat.

Meanwhile,

  • Peel, cut the base of the foot and detail the mushrooms in thin slices.
  • While the potatoes are cooking, sauté them in a frying pan over high heat with 1 drizzle of olive oil, stirring frequently.
  • After 5-7 min. add chopped parsley and St-Moret.
  • Mix, season and reserve over low heat.

Drain the potatoes.

In a baking dish,

  • Put 1 dash of olive oil and brush the bottom of the dish.
  • Spread a few potatoes rosette to line the bottom of the dish.
  • Add half of the mushrooms to the parsley, then roll again potatoes rosette.
  • Add the other half of the mushrooms and finish the mille-feuille with potatoes.
  • Season with salt and pepper and bake for 10 minutes.

Enjoy hot food accompanied by good meat for big appetites or a green salad!

HelloFersh's info retention:

Mushrooms are part of these fragile vegetables, to which particular care must be taken during storage.

Handle them with care and reserve them in a paper bag in the refrigerator.

Avoid tight containers, as they can promote the appearance of bacteria.

The hints of HelloFresh:

When cooking mushrooms, it is advisable to season them at the end of the cooking process to prevent them from losing too much water.

If you use them in a sauce dish that needs to simmer for a long time, it is better to incorporate them at the end of cooking so that they retain all their flavor.

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