Wild mushroom palmiers with green olive and truffle tapenade

30
45 minutes

Ingredients

Wild mushroom palmiers

  • 10g of dried porcini mushrooms
  • 320g of puff pastry, ready rolled
  • 2 garlic cloves, sliced
  • 1 shallot, diced
  • 200g of mushrooms, sliced
  • 1 sprig of rosemary, needles picked and chopped
  • 1 pinch of salt

Green olive and truffle tapenade

  • 80g of green olives, (pitted) drained
  • 1/2 garlic clove
  • 1/2 tsp capers
  • 1 dash of truffle oil
  • 10ml of olive oil
  • lemon juice, to taste
  • sea salt, to taste
  • basil leaves, to garnish

Method

1
Begin by making a mushroom duxelle for the palmiers. Soak the dried mushrooms in warm water for about 10 minutes
2
Meanwhile, sauté the garlic and shallot in a splash of oil until translucent, then add the mushrooms and chopped rosemary and cook down until soft. Season with a pinch of salt
3
Transfer the mushroom mix to a blender. Squeeze the soaked mushrooms (but keep the soaking liquid) then add to the blender too. Blend to a smooth paste, adding some of the mushroom stock if it needs loosening a little. Season with salt if it needs it, and leave the mixture to cool
4
Cut the pastry sheet in half widthways, then spread the cooled mushroom duxelle in a thin, even layer over both pieces of pastry
5
Roll up the pastry into a tight roll, then wrap in greaseproof paper and place the two rolls in the freezer for about an hour, or until they are solid enough to be able to slice without misshaping
6
To make the tapenade, place the olives, garlic and capers in a blender and blitz to a paste. Add the oils a little at a time until you reach the desired tapenade consistency (you may not need all the oil). Season with lemon juice and salt
7
Preheat the oven to 180°C/gas mark 4
8
When the palmiers are hard enough to slice, cut into 5mm slices and place on a greaseproof-lined baking tray (leaving enough space for them to expand a little whilst cooking)
9
Bake in the oven for about 15 minutes, flipping the palmiers over halfway through cooking for an even bake
10
Serve warm or at room temperature with dollops of tapenade and fresh basil leaves