1/4 cup margarine, melted, plus 2 Tbsp. for sautéing mushrooms
3 large Idaho potatoes, peeled and sliced into 3-inch-by-2-inch strips
Salt and white pepper to taste
2 cups each thinly sliced white mushrooms, shiitake mushrooms, portobello mushrooms and chanterelle mushrooms (no stems)
1 large shallot, chopped
1 oz. chopped chives
8-10 medium vine-ripened tomatoes, peeled and seeded
2 Tbsp. olive oil
2 oz. balsamic vinegar
6 oz. grapeseed oil
1 oz. assorted chopped herbs, such as tarragon, parsley, chives, chervil and thyme
• Heat the oven to 350 degrees F. Line 2 baking trays with parchment paper and brush with the melted margarine. Cut the potatoes crosswise into 1/8-inch thick rectangles and arrange them in a single layer on the baking trays. Brush the slices well with margarine and sprinkle with salt and pepper. Cover with parchment paper and bake for 12 to 15 minutes.
• Sauté the mushrooms in margarine in a large, very hot sauté pan for about 5 minutes. Add the shallots and chives. Stir and season to taste with salt and pepper.
• To make the tomato cream, chop the tomatoes in a food processor, then pour the pulp into a fine strainer. Let stand for 3 hours, until all the liquid has drained and the pulp is dry. Put the pulp into a bowl, and whisk in the olive oil and salt and pepper to taste. For the vinaigrette, mix together the balsamic vinegar, grape seed oil, salt and pepper to taste and the chopped herbs.
• Take 6 large dinner plates and build the millefeuille, using 4 layers of the potatoes and 3 layers of the mushrooms. Just before serving, make 4 little tomato cream dumplings on each plate and warm the plates in the oven for 1 minute. Do not overheat. Spoon a little vinaigrette over the millefeuille and serve.
Makes 6 servings