Shiitake And Filo Mille Feuille With Red Pepper Pesto Recipe

1. In a bowl take fresh Shitake Mushroom. Wash it thoroughly in running water.

2. In another bowl, heat water till it becomes luke-warm. Now soak the washed Shitake Mushroom in the luke-warm water for an hour. Once soaked, they will become soft.

3. Once they become quite soft, empty the water and drain the same.

4. In a pan, heat oil and cook the soft shitake mushroom with red wine, chopped shallots, and garlic. Simmer the gas and let it cook well.

5. Once cooked, let it cool and then chill it in refrigeration or under an ice bath.

6. Next, cut the filo sheets in a neat square and brush melted butter across the edges of filo pastry .

7. Layer the glazed and cooked Shitake neatly on top of the lined filo pastry and fold it from all the sides and make like a parcel.

8. Let them rest for a while.

9. Now place the packed parcels on a dish and freeze them in the freezer.

10. While the packets are in the process of freezing, pre-heat the oven at 180 degrees.

11. Roast red pepper in the pre-heated moderate oven (temp about 180 degrees) for 20 minutes.

12. Once the pepper is roasted as required, keep it in a covered container for about 10 minutes and then de-skin them.

13. Blend the roasted peppers with Pine nuts, parmesan cheese, olive oil and fresh bread.

14. Season the blended mixture and keep it cold. Your red pepper pesto is ready.

15. Now remove the filo parcel that were resting in the freezer, bake the filo parcels in a microwave at 200 degree for almost 15 minutes.

16. The aroma of the baked filo parcels will be delightful tempting you all the more to taste the lip-smacking dish.

17. Now cut the parcels in desired shapes and sizes, plate it beautifully and serve with red pepper pesto and black olive.