Mushroom Mille-Feuille~Stuffed with Duxelles~

Chef: Rindō Kobayashi
In the manga: Chapter 255
In the anime: Episode 71
Cuisine and type: French, Mille-Feuille, Duxelles

Mushroom Mille-Feuille~Stuffed with Duxelles~ is a dish made by Rindō Kobayashi during the 5th Bout of the Régiment de Cuisine. It is also Rindō Kobayashi's specialty.

By using formic acid, which was extracted from ants, Rindō was able to astringate the rich and mellow sweet flavors of the mille-feuille. From the confit of shiitake mushrooms to the duxelles, which is made of button mushrooms, shallots, garlic, butter, stock, crushed chestnuts, and formic acid. It is garnished with a dark-colored sauce and sliced black truffles. And when combined with Eishi Tsukasa's White Armor Plate: Sauce Chevreuil, it can take the consumer to The Gourmet Eden!

Real-world dishes

Real facts

The mille-feuille (French pronunciation: [mil fœj], "thousand-leaf"), vanilla slice or custard slice, also known as the Napoleon, is a French pastry whose exact origin is unknown. Its modern form was influenced by improvements made by Marie-Antoine Carême. Traditionally, a mille-feuille is made up of three layers of puff pastry (pâte feuilletée), alternating with two layers of pastry cream (crème pâtissière) The top pastry layer is dusted with confectioner's sugar, and sometimes cocoa, pastry crumbs, or pulverized seeds (e.g. roasted almonds). Alternatively the top is glazed with icing or fondant in alternating white (icing) and brown (chocolate) stripes, and combed. As Rindō demonstrates, there are savory versions of mille-feuille as well.
Duxelles is a finely-chopped (minced) mixture of mushrooms or mushroom stems, onions or shallots, herbs such as thyme or parsley, and black pepper, sautéed in butter and reduced to a paste. Cream is sometimes used as well, and some recipes add a dash of madeira or sherry. It is a basic preparation used in stuffings and sauces (notably, Beef Wellington) or as a garnish. Duxelles can also be filled into a pocket of raw pastry and baked as a savory tart.
Duxelles is made with any cultivated or wild mushroom, depending on the recipe. Duxelles made with wild porcini mushrooms will be much stronger flavored than that made with white or brown mushrooms. Duxelles is said to have been created by the 17th-century French chef François Pierre La Varenne (1615–1678) and to have been named after his employer, Nicolas Chalon du Blé, marquis d'Uxelles, maréchal de France.

Dish details from the Shokugeki no Sōma Wiki (CC BY-SA).

Recipe

Official manga recipe

Mushroom Mille-Feuille with ~Duxelles filling~

Difficulty
Total time: 45 min
Hands-on: 45 min
Cost: ¥¥¥¥
Servings: 4

Equipmentoven, frying pan

Tastesweet, rich

Ingredients

200 g button mushrooms
6 shiitake mushrooms
½ onion
1 clove garlic
20 g butter
100 ml white wine
3 tbsp cream
1 tbsp olive oil
Puff pastry sheets, to taste

Garnish

Chervil, to taste

Method

1
Preheat your oven to 425°F/220°C. In the meantime, cut the pie sheets into rectangles of your desired size and bake for about 8 minutes. After they’re done, remove them from the oven and let cool. While it’s baking, mince the button mushrooms, onion, and garlic. Discard the roots from the shiitake mushrooms and then slice them thinly.
2
Put the butter and garlic in a frying pan and heat until the garlic is fragrant. Then add the onion and mushrooms and saute until tender.
3
Pour in the white wine and cook until the liquid is gone. Pour the cream over the top and season with salt and pepper.
4
In a separate frying pan, add the olive oil and shiitake slices. Saute until tender and then season with salt and pepper.
5
Spread a pie sheet with the mixture and layer with another pie sheet, repeating as many times as needed.
6
Top with the shiitake mushrooms and garnish with chervil, and you’re done!