Ingredients for 6 personnes:
1/ For the millefeuilles:
1 kg of large firm potatoes
1 kg of carots, 300 g of spinach
1 kg of wild mushrooms (girolles, cèpes, mousserons, pied-de-mouton…)
Garden herbs: flat parsley, chives, tarragon
50 g of girolles pickles
Butter, Maldon Salt
2/ For the vinaigrette seasoning:
Grape seed oil
1 piece of sugar rubbed with orange
Step 1. Cut up the potatoes and carrots in thin strips.
Step 2. Steam cook them: the potatoes must be well-cooked and the carrots tender.
Step 3. Blanch the spinach in boiling water.
Step 4. Season.
Step 5. Pan fry the mushrooms with butter for a few minutes.
Step 6. Season and chop them up.
Step 7. In a rectangular dish place layer the potatoes the carrots, the mushrooms and spinach, alternating as you go along.
Step 8. Place them under a press for 6 hours, then cut the millefeuilles into rectangles.
Step 9. Prepare the vinaigrette by mixing the ingredients.
Step 10. Just before serving, steam heat the millefeuilles.
Step 11. Savor it warm seasoned with the vinaigrette, garnished by a few girolles pickles and some herbs from the garden.