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Mushrooms Mille-feuille

  • 300 g Orogel Tanti Funghi
  • Parmesan cheese to taste
  • extra virgin olive oil
  • 1 garlic clove
  • 1 pack Phyllo-dough
  • a knob of butter
  • salt to taste
Pasta and Risotto
  1. Thaw the phyllo-dough. Meanwhile in a pan sauté the mushrooms with a drizzle of EVO and a garlic clove, add salt.
  2. Arrange 8 lightly buttered phyllo-dough square pieces in a baking pan. Preheat the oven at 180°C and bake until golden.
  3. Prepare the mille-feuille with a square piece of golden phyllo-dough, a spoonful of mushrooms and parmesan cheese slivers.
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