Mille-Feuille Bread With Sauerkraut, Mushrooms, Thyme, “Taleggio Fondue”, And A Few Drops Of Balsamic Vinegar

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Mille-Feuille Bread With Sauerkraut, Mushrooms, Thyme, “Taleggio Fondue”, And A Few Drops Of Balsamic Vinegar

Ingredients for 4 people
1 box of Zuccato Natural Sauerkraut
250 g of honey mushrooms
150 g thin crispy flat bread (plain) or slices of toasted bread for
150 g taleggio
100 g of fresh cream
30 g of balsamic glaze fresh thyme
1 shallot extra virgin olive oil
Salt and pepper

Preparation
Clean and wash the mushrooms in cold water, pat dry and grill in a pan with olive oil and shallots. Use flavourings such as thyme, salt and pepper. Drain the sauerkraut and re-season with oil, salt, pepper and thyme. Then add them to the mushrooms. Create some layers and alternate every other layer with sauerkraut and bread to form a small “lasagna”. Serve with melted “taleggio” fondue in hot cream. Finish with some drops of balsamic glaze.

2016-06-30T00:38:04+00:00 20 June, 2016|Recipes, Sauerkraut|Comments Off on Mille-Feuille Bread With Sauerkraut, Mushrooms, Thyme, “Taleggio Fondue”, And A Few Drops Of Balsamic Vinegar