Crispy Sourdough Bread Mille-feuille with Porcini Mushrooms, Foie Gras, and Black Truffle

Crispy Sourdough Bread Mille-feuille with Porcini Mushrooms, Foie Gras, and Black Truffle
Cooking Time: 30 minutes
Recipe Category: Mediterranean Cuisine
Recipe Cuisine: Lunch · Dinner
Number of People: 4

An elegant and minimalist proposal that highlights the product in its purest state.

The crunch of the toasted sourdough bread contrasts with the silky texture of the thinly sliced raw Boletus edulis, the richness of the foie gras, and the unmistakable aroma of the black Melanosporum truffle.

A delicate, balanced dish with a high visual impact, where precision in cutting and the quality of the ingredients are key.

  • Keywords:
  • Mille-feuille,
  • Raw Porcini Mushrooms (Boletus edulis),
  • Foie Gras,
  • Black Truffle,
  • Ingredient-driven Cuisine
Nutritional Values for the Mille-feuille
  • Calories: ~420 kcal
  • Protein: ~14 g
  • Carbohydrates: ~22 g
  • Fat: ~32 g
Note: Nutritional values are approximate and may vary depending on the specific ingredients used.

Crispy Sourdough Bread Mille-feuille with Porcini Mushrooms, Foie Gras, and Black Truffle

16 slices of sourdough bread, sliced very thin (4 slices per person)
200 g fresh porcini mushrooms (Boletus edulis), very thinly sliced and raw
150 g foie gras terrine, cut into very thin slices
20 g black truffle (Tuber melanosporum), finely grated
Extra virgin olive oil
Fleur de sel

Step-by-Step Instructions to Prepare the Crispy Sourdough Bread Mille-feuille with Porcini Mushrooms, Foie Gras, and Black Truffle

  1. Prepare the breadSlice the sourdough bread into very thin, uniform sheets. Place them on a baking tray between two sheets of parchment paper. Toast in a preheated oven at 160–170°C until golden, dry, and crispy, ensuring they do not get too dark. Let them cool and store in an airtight container to maintain their crunch.
  2. Prepare the porcini mushrooms
    Carefully clean the porcini mushrooms with a brush or a dry cloth. Slice them very thinly using a mandoline or a very sharp knife. Keep chilled, lightly covered, until ready to assemble.
  3. Prepare the foie gras
    Cut the foie gras terrine into very thin, uniform slices. Keep it cold to make slicing easier and to preserve its texture.
  4. Assemble the mille-feuille
    Place a crispy bread slice as the base. Top with a light layer of thinly sliced raw porcini mushrooms. Add a thin slice of foie gras. Repeat the process until you have 4 layers of bread, alternating with the mushrooms and foie gras. Finish with a final slice of crispy bread.
  5. Finishing and presentation
    Grate the black Melanosporum truffle generously over the mille-feuille just before serving. Add a few drops of Laumont black truffle infused olive oil. Finish with a subtle touch of fleur de sel. Serve immediately to preserve the contrast of textures.

Total preparation time: 30 minutes

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