Crunchy shiitake tartlet, button mushroom flakes, truffle oil

Preparation time: 45 min

Preheat your Oven at 350 °F

• Setting up

  Peel the shallots and garlic cloves.

  Thin out the thyme sprigs.

  Finely chop shallots, garlic cloves and thyme leaves.

  Rub the mushrooms with a damp cloth if necessary. Coarsely chop the Shiitake.

  Grate the Parmesan cheese, if you have a block.

  Make sure your Philo dough is well thawed.

• Tartlet base

  Lay a sheet of Phylo pastry on the counter and brush it with clarified butter. Sprinkle the grated Parmesan over the entire surface.

  Repeat the operation a second time, then place a final sheet (the third) on the top and brush with clarified butter.

  Using a cookie cutter, cut the Phylo pastry to fit the shape of your tartlet molds.

  Bake in the oven for 6 to 8 minutes, depending on the size of your molds.

• Shiitake mousseline

  In a hot frying pan with olive oil, sauté the Shiitake with the shallots and thyme, adding the garlic at the end.

  Immediately add the cream, reduce by half, pour into a blender and blend.

  Set aside in the fridge on a tray, covered with cling film.

• Finishing and dressing

  Fill your cold tartlet shells with the cold mushroom mousseline.

  Using a teaspoon, drizzle the truffle oil over the mousseline.

  Just before serving 

  Remove the stems from the button mushrooms, thinly slice the mushroom heads and cover the surface of the Shiitake mousseline like fish scales.

  Add a pinch of fleur de sel.