METHOD

Wash the Pleurotus mushrooms. Marinade with 30gr of olive oil and 5gr of sesame, a little salt and pepper.
Fry them over the grill.

Cut the cheese into 3 slices with a round cookie cutter. Roast in the oven at 170°C for about 7 minutes.
As soon as they are taken out of the oven, douse them in the carob honey.

Put the balsamic vinegar with the carob honey, add the finely chopped spearmint, season with salt and pepper. Then, slowly add the olive oil until the mixture becomes creamy.

Heat the cream with the cheese and thyme over low heat. Then, remove the thyme and beat in a thermomixer.

Serving Instructions: Using the cookie-cutter, ‘build-up’ the ‘millefeuille’ with three layers of mushroom, where balsamic vinegar has been added, and in between the layers put the three slices of cheese with the carob honey. Finally, add the cream cheese and a little black sesame.