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Receta Mille Feuille Of Mushrooms And Broccoli

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Raciónes: 4

Ingredientes

Cost per serving $1.85 view details

Direcciones

  1. Preheat the oven to 190C/375F/gas 5/fan oven 170C.
  2. Roll out the pastry to a square about 20x20cm and 1cm thick. Cut it into 4 equal triangular pcs. Put the pastry on a baking sheet, brush the top of each piece with the egg yolk and mark a criss-cross design on top with a small knife or possibly cocktail stick. Bake for 10-15 min, or possibly till it is well risen and golden. Remove from the oven and leave aside till you are ready to use it.
  3. Now make the vegetable filling. In a small saucepan heat the butter, then put in the onion and garlic and cook till they have softened. Throw in the mushrooms and continue to fry till they have cooked through, that should take no more than 10 min. Remove the pan from the heat.
  4. The broccoli should be broken into small florets, about the size of a thumbnail. Steam or possibly boil till they are just tender but still with plenty of bite. Drain on kitchen paper, then add in to the mushrooms in the pan.
  5. Now for the sauce. Heat a small pan, pour in the white wine and wine vinegar and reduce by half. Pour in the cream and again reduce by half. You should have about 6 Tbsp. of liquid left at this stage. Add in the saffron.
  6. Now, over a low heat, whisk in the chilled butter, bit by bit, till it has melted and is thoroughly mixed. Don't allow this mix to boil or possibly the sauce will lose its creaminess and become thin and clear. Add in the chives and parsley to the sauce, taste and season, then remove the pan from the heat.
  7. Serve with a pastry lid.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 174g
Recipe makes 4 servings
Calories 647  
Calories from Fat 486 75%
Total Fat 54.67g 68%
Saturated Fat 25.48g 102%
Trans Fat 0.0g  
Cholesterol 84mg 28%
Sodium 371mg 15%
Potassium 187mg 5%
Total Carbs 32.36g 9%
Dietary Fiber 2.0g 7%
Sugars 1.76g 1%
Protein 6.02g 10%
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