Shitake and filo mille feuille with red pepper pesto

Recipe for 2 pax

Time – 45 minutes

Process

1. Take shitake mushroom. use fresh if there otherwise dry is fine ..
2. Soak it in warm water for 1 hr till it gets soft.
3. Cook It with red wine , chopped shallots , and garlic .
4. chill it in a refrigeration or under an ice bath .
5. cut the filo sheets in a neat square .
6. Line them and brush with butter.
7. Layer the glazed shitake neatly on top of the lined filo pastry
8. fold it from all the sides and make like a parcel
9 . freeze the parcels in a freezer .
10 . in the meanwhile roast the red pepper in a moderate oven (temp about 180 degree centigrade ) for 20 minutes , till it gets charred .
11.keep it in a covered container for 10 minutes
12. take the and pith   out of the peppers .
13. blend it with Pinenuts , parmesan cheese , olive oil and fresh bread . season and keep it cold .
14. bake the filo parcels at 200 degree centigrade for almost 15 minutes .
15 . cut and plate it with red pepper pesto and black olive .

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