How to make millefeuille of porcini mushrooms, recipe for a refined dish to cook with fresh porcini mushrooms and Montasio, typical Friulian cheese.
Ingredients for 4 people
For the porcini
- 8 large porcini mushrooms
- 1 clove of garlic
- 1 bay leaf
- 4 tablespoons of extra virgin olive oil
- salt
For the frico
- 190 g of Montasio cheese
- 20 g of butter
- 1 sprig of rosemary
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- 2 sage leaves
- salt
For the sandwich bread:
- 4 slices of sandwich bread
- 30 g of parmesan
- 4 tablespoons of extra virgin olive oil
How to prepare porcini mushroom millefeuille
Remove the final part of the mushroom stalk where the soil is attached, and clean the stems and chapels using a small knife and a brush to remove the earthy residues.
Cut the mushroom stalks into small pieces and set them aside.
In a pan with the olive oil and the bay leaf, brown the garlic clove, then put the whole porcini chapels and brown them for about 2 minutes on each side, add the salt and then remove the mushrooms from the cooking pan.
Finely chop the sage and rosemary.
In the same pan used to brown the chapels, brown the minced sage and rosemary with the butter, then add the stalks of the mushrooms cut into chunks and season with salt.
After about 4 minutes add the Montasio cheese and melt it and mix with the mushrooms.
Pour the hot frico, the mixture of cheese and mushrooms, into a plate giving it a 1 cm high shape, and when it starts to cool, cut it into discs of 8-10 cm in diameter.
In another pan with olive oil, fry the slices of pancarré cut into 12 cm diameter discs, for 2-3 minutes until they are golden brown.
Place a slice of sandwich bread on the plates, cover it with a mushroom chapel, a slice of frico and another chapel of porcino.
Sprinkle with a little flaky Parmesan and serve immediately.
