Anchovies and Mushrooms Millefeuille

By Administrador 2022/05/04

David (Recetas Bon Appetit) participates again in our recipe contest with a perfect appetizer to succeed with your guests or simply treat yourself to a weekend treat: a delicious anchovies and mushrooms Millefeuille. A spectacular contrast of textures and flavors.

Although at first you think it is a complicated recipe, it is simpler than it seems; and, with David’s step-by-step explanations, there is no problem. We encourage you to prepare it at home!

Ingredients

Brick dough - 4 wafers
Cantabrian anchovies - 12 fillets
Seasonal mushrooms - 3-4 (boletus, shiitake...)
Black olives - 12
Parmesan cheese
Butter
Oregano
Black pepper

Instructions

Making the ingredients

Preheat the oven to 180ºC.
Melt a little butter, spread out the brick wafers and paint each one with the butter.
Cover one of the wafers with grated Parmesan cheese and place another wafer on top.
Brush again with butter, and sprinkle with oregano and black pepper.
Cut the brick dough into squares of about 4-5 cm and place them on a plate lined with baking paper.
Cut the black olives into slices and place them on the brick dough.
Bake for 5-6 minutes, remove and let cool.
On the other hand, fillet the mushrooms and mark them on the grill with a splash of olive oil. Season and remove from heat.

Assembling the millefeuille:

Place one of the squares of brick dough on a plate, and place part of the mushrooms on top.
Cover with another square of brick pastry, and on top 3 Cantabrian anchovy fillets.
Finish by covering the mille-feuille with another square of brick pastry.

Anchovies and Mushrooms Millefeuille

Spectacular game of flavors and textures. Thanks, David!