Extra Virgin Olive Oil La Rambla 400 g of millefeuille dough 470 g wild mushrooms 2 onions, thinly julienned 1 clove garlic, minced Juice of 1/2 lemon 30 ml of dry wood wine 60 g canned whole chestnuts unsweetened coarsely chopped 30 g of chopped fresh parsley 125 ml fresh heavy cream
Heat the oven to 220º C. Spread the millefeuille dough into a rectangle about 5 mm thick. Trim the two longest sides and cut two strips 7 cm wide. Cut two rhombuses from each of the strips so that the vertical side is 7 cm long. Place the four diamonds, slightly separated, in a moistened flat mold and put in the refrigerator for 20 minutes. Brush the surface of the diamonds with the beaten egg, without letting it drain. Bake until the dough is crispy and golden.Divide the diamonds in the middle, horizontally, and scrape off any undercooked dough that may exist inside.Keep them warm.Wash the mushrooms two or three times, drain and cut into pieces.Heat a little oil in a large skillet and fry the mushrooms until golden brown. Drain the mushrooms, reserving the juices.Heat a little extra virgin oil in another frying pan and cook the onions for 2-3 minutes.Add the garlic, lemon juice, Madera wine, chestnuts and parsley. Salt and pepper.Add the juice of the mushrooms to the mixture and bring to a boil, with the pan uncovered, until the liquid is reduced by half.Add the heavy cream and salt and pepper.Increase heat to heat sauce to syrupy consistency.Cover the mushrooms with the sauce and, using a spoon, spread the mixture over the bottom halves of the millefeuille dough diamonds.Top with the other halves and serve.