One important aspect of vegetarian dining for me is a combination of different textures. I was inspired by German strudel pastry as I read through a holiday baking book, so I started with a box of phyllo dough. I began brushing layers of of the dough with beaten egg and sprinkling fresh herb infused bread crumbs between the layers. Then I baked the pastry layers until they were crispy. This is why I used the term “mille feuille” which translates from French to “thousand leaves” to describe these delicious crispy layers. For additional texture I chose shiitake and crimini mushrooms as well as some kale from my garden. By slicing the mushrooms thick and searing them quickly in brown butter they retain a wonderful chewiness that satisfies the palate much like meat. Finally, needed something to bind it all together. For this I chose some sweet organic parsnips that we purchased from BirdsFoot Farm. Combined with just a dollop of goat cheese between each layer it adds the perfect creaminess to balance the crisp and chewy textures.
This is one of those vegetarian dishes that might just win over a few carnivores. We look forward to seeing you soon!
Bon Appetite! Chef Brian
Pan Seared Mushroom Mille Feuille
Forest mushrooms, tender kale, sweet parsnip puree
& creamy goat cheese between layers of crisp
phyllo & herbs.