By Viva Magazine
In the ever-evolving world of plant-based cuisine, one ingredient continues to captivate chefs and food lovers alike—mushrooms. Versatile, umami-packed, and texturally diverse, mushrooms have long been a staple in kitchens worldwide. But what if we told you that you could create a highly sophisticated, multi-layered dish using nothing but mushrooms?
Enter the Mushroom Mille-Feuille with Truffle Foam, a show-stopping creation that defies expectations. This dish is a masterclass in technique, where the humble mushroom is transformed into delicate layers, rich duxelles, and ethereal truffle foam. It’s elegant, it’s modern, and most importantly—it’s completely plant-based.
A Symphony of Textures
The beauty of this dish lies in its balance. King oyster mushrooms serve as silky, pasta-like sheets. Shiitake mushrooms create a deeply savoury filling. Enoki mushrooms provide a touch of crunch, and a porcini-infused truffle foam brings everything together with an airy, luxurious finish.
Whether you’re a fine-dining aficionado or simply looking to elevate your home-cooking game, this mushroom mille-feuille is bound to impress.
Mushroom Mille-Feuille with Truffle Foam
A 100% mushroom-based culinary masterpiece
Servings: 2
Ingredients:
- 200g king oyster mushrooms (thinly sliced lengthwise)
- 100g shiitake mushrooms (finely chopped)
- 50g enoki mushrooms (trimmed, left whole)
- 10g black truffle (or ½ tsp truffle paste)
- 1 tbsp (5g) dried porcini mushrooms, powdered
- 100g mushroom broth (homemade or store-bought, reduced)
- 1g soy lecithin (for foam stability, optional)
- 1 tbsp (15g) olive oil
- Salt, to taste
- White pepper, to taste
Instructions:
1. Create the Mushroom “Sheets”
King oyster mushrooms take center stage here, mimicking delicate pasta layers.
- Slice the mushrooms lengthwise into thin, even sheets.
- Heat a dry pan over medium heat and lightly sear each slice for about 30 seconds per side. This removes excess moisture while keeping them pliable.
2. Make the Shiitake Duxelles
The shiitake mushrooms act as the rich, umami-packed filling.
- Heat olive oil in a pan and sauté the finely chopped shiitake mushrooms until they release their moisture and become golden.
- Stir in porcini powder and a splash of mushroom broth, letting the flavors intensify.
- Cook until the mixture is thick and almost dry. Season with salt and white pepper.
3. Layer the Mille-Feuille
Now comes the fun part—building the layers.
- On a plate, place a king oyster mushroom sheet, followed by a spoonful of shiitake duxelles and a few strands of enoki mushrooms.
- Repeat the process, layering multiple times until you achieve a tall, structured mille-feuille.
- Press down gently and let it rest for 5 minutes.
4. Prepare the Truffle Foam
For a final touch of luxury, a delicate truffle-infused foam elevates the dish.
- Heat the remaining mushroom broth and stir in the grated black truffle (or truffle paste).
- Add soy lecithin (if using) and blend with an immersion blender until frothy.
5. Serve & Garnish
- Carefully plate the mushroom mille-feuille and spoon the truffle foam around it.
- Dust with porcini powder and garnish with delicate enoki mushrooms.
Why This Dish Deserves a Spot in Your Repertoire
100% mushroom-based – no flour, dairy, or artificial thickeners.
A textural masterpiece – silky, crispy, and airy all in one bite.
Packed with natural umami – using only fresh and dried mushrooms.
Gourmet yet simple – an impressive dish that doesn’t require professional skills.
Whether served as a stunning appetizer or the star of a plant-based tasting menu, this Mushroom Mille-Feuille is a true celebration of nature’s most fascinating ingredient.
So, are you ready to rethink everything you know about mushrooms?
Mushroom Mille-Feuille with Truffle Foam – A Gourmet Plant-Based Recipe