Mushroom and Smoked Millefeuille
Today, I present a truly tasty and easy-to-make main dish.
With just a few steps, you’ll get a dish that’s delightful for both adults and children.
You can also prepare it in advance and serve it at room temperature.
We’ll make a rather thick béchamel sauce, so you’ll see an increased amount of flour.
Below, you’ll find the recipe with traditional cooking and then the one with Thermomix preparation.

thought out for you:

Difficulty: Easy
Cost: Economical
Rest time: 20 Minutes
Preparation time: 20 Minutes
Portions: 6
Cooking methods: Electric Oven, Cooking with kitchen robot
Cuisine: Italian
Seasonality: Autumn, Winter, and Spring

302.03 Kcal

calories per serving

Info Close

Energy 302.03 (Kcal)
Carbohydrates 16.10 (g) of which sugars 6.87 (g)
Proteins 19.01 (g)
Fat 19.09 (g) of which saturated 8.04 (g)of which unsaturated 6.02 (g)
Fibers 2.40 (g)
Sodium 528.64 (mg)

Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

let’s go shopping

21 oz button mushrooms (champignon)
1 clove garlic
1 bunch parsley
3 eggs
5 oz smoked provola cheese
3.5 oz cooked ham (Prague-style smoked)
2.5 cups milk
3 tbsp butter
1/2 cup flour
to taste nutmeg
to taste pepper
to taste salt

Mushroom and Smoked Millefeuille

Tools

Baking pan rectangular 12 x 8 inches
Oven
Bowl
Pot
Cutting board
Knife
Saucepan

Preparation: Mushroom and Smoked Millefeuille

Traditional preparation

Boil the eggs, let them cool, and peel them.
Meanwhile, prepare the béchamel:
Melt the butter, then gradually add the flour, stirring continuously.
Once the flour is combined with the butter, start adding the milk gradually, stirring continuously.
Remember, we are making a rather thick béchamel, as the recipe requires.
Once you have added all the milk, add: a little nutmeg, a grind of pepper according to your taste, and half a teaspoon of salt.
Let it thicken, stirring continuously. Now you can turn off the heat.
At this point, clean the mushrooms and slice them.
Put them in a bowl.
Chop the parsley and garlic clove, and add them to the mushrooms.
Pour a tablespoon of olive oil and a teaspoon of roast seasoning over them. Mix.
Chop the provola
Now we will assemble the millefeuille.
In a non-stick baking tray, make a first layer of mushrooms,
add the chopped boiled eggs, smoked ham, and provola.
Pour a little béchamel and repeat the process until all ingredients are used.
Bake in a preheated oven at 350°F fan-forced for about 20 minutes.
Let it cool slightly before serving.
The mushroom and smoked millefeuille with traditional preparation is ready.
To make boiled eggs, place 400g of water in the bowl.
Place the eggs in the basket and cook for 14 minutes at 212°F speed 1
Open the bowl and, using the spatula, extract the basket and immediately cool the eggs under cold water.
Then peel them
Let’s make the béchamel:
Place butter, milk, all-purpose flour, salt, pepper, and nutmeg in the bowl and set to Thicken /212°F. Adjust with salt and pepper.
Now clean the mushrooms and slice them.
Put them in a bowl
Wash the bowl and chop the parsley and garlic clove for 10 sec speed 5, and add them to the mushrooms.
Pour a tablespoon of olive oil and a teaspoon of roast seasoning over them. Mix.
Chop the provola for 10 sec, speed 7
Gather with the spatula and set aside in a small bowl.
Now we will form the millefeuille.
In a non-stick baking tray, make a first layer of mushrooms,
add the chopped boiled eggs, smoked ham, and provola.
Pour a little béchamel and repeat the process until all ingredients are used.
Bake in a preheated oven at 350°F fan-forced for about 20 minutes.
After the time has passed, let it cool slightly before serving.
The mushroom and smoked millefeuille with Thermomix preparation is ready.