Truffled Mushroom Mille Feuille
A flaky, savoury showstopper layered with mushrooms, cream, and the unmistakable aroma of black winter truffle.
The black winter truffle – prized for its deep, earthy intensity – is the crown jewel of cool-season cooking. With its heady aroma and rich umami depth, even the smallest shaving can transform a dish from simple to sensational. In this recipe, we pair the indulgence of truffle with creamy mushrooms and crisp puff pastry, creating a savoury mille-feuille that’s elegant, impressive, and surprisingly easy to master. Whether you're cooking to impress or simply treating yourself, this dish brings fine-dining flair to your own kitchen.
We have had a great few years of amazing truffle recipes thanks to many local West Australian suppliers. Our recent Truffle class showcases this recipe with truffles from Below and Above.
Make sure you try some or all of the following:
Truffled Beef Yorkshire Puddings
Twice Baked Potatoes with Truffle
White Chocolate and Black Truffle Ice Cream
Black Macarons with Truffle Ganache
Need
- 1-2 sheets of puff pastry, as needed
- 1 Pinch pink salt flakes BUY
- 2 Tablespoons butter BUY
- 1 Tablespoon Extra Virgin Olive Oil (EVOO) BUY
- 1 brown onion peeled and chopped
- 3 cloves garlic peeled and chopped
- 500 Grams Swiss brown mushroom(s) or mixed mushrooms sliced
- a few sprigs of fresh thyme
- 1 Cup white wine
- 1 Teaspoon cornflour or cornstarch mixed with 1 tablespoon of water to form a slurry
- pink salt flakes and pepper to taste BUY
- 1/4 Cup cream BUY
- 20 Grams parmesan cheese grated as needed
- fresh truffle shaved to taste BUY
- 1/2 Teaspoon Balsamic Glaze per serving Recipe
Do
- 1
Preheat oven to 200ºC. Line a tray with baking paper and place puff pastry on top. Sprinkle with salt flakes, place a sheet of baking paper on top and top with another tray with something on top to weigh it down. Bake for 30 minutes, or until browned.
- 2
To make the mushroom sauce, heat butter and EVOO in a pan over medium heat. Add onion, garlic and mushrooms and thyme and cook until softened. Add wine and cornflour slurry. Stir and cook for at least 20 minutes, to reduce.
- 3
Add seasoning to taste, cream and about a tablespoon of grated truffle. Keep warm and allow to rest and thicken slightly.
- 4
Cut puff pastry into 10cm x 10cm squares, then cut in each square half to make triangles.
- 5
To assemble, place one triangle of puff on a plate, top with mushroom sauce and some grated parmesan then place another triangle off puff on top and finish with more mushrooms, sauce and parmesan. Finish off with a few shavings of fresh truffle. Garnish with fresh thyme and a drizzle of balsamic glaze.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
