MUSHROOM MILLE-FEUILLE WITH TOMATO COULIS
Steps:
- Heat oven to 350*. Slice mushrooms on a mandoline lengthwise, as thinly as possible. Brush the inside of a nonstick loaf pan with melted butter and line with parchment (cut to fit the bottom). Layer the mushrooms in the pan, salting and spooning 1-2T butter on each layer. Stack mushroom slices to 1" below pan top. Brush inside piece of aluminum with melted butter and wrap the pan tightly. Place pan on large rimmed sheet pan and bake for 45 minutes to 1 hour. Remove foil and bake 15 minutes until browned. Remove from oven, unwrap and pour off excess liquid. Place a 2nd piece of parchment over loaf and weight down (10 lbs) Cool and refrigerate overnight. Invert loaf onto rack lined with paper towels. Sauce: Cut tomatoes into wedges and purée; slowly add olive oil, salt, vinegar and sugar. Transfer loaf to cutting board and slice with serrated knife. Sear each piece in sauté pan until browned (2 min per side). Spoon sauce onto each plate, top with mushroom mille-feuille and garnish with herbs.
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