Mushroom Mille-Feuille With Tomato Coulis by Mark Bittman, NYT Cooking

Yield: 12 to 14 servings

Get full recipe👇🏻
http://cooking.nytimes.com/recipes/1017696-mushroom-mille-feuille-with-tomato-coulis

INGREDIENTS

3 pounds king trumpet mushrooms
3 sticks unsalted butter (1 1/2 cups, or 3/4 pound), melted
1 pound good yellow tomatoes
1 ¼ cups extra-virgin olive oil, plus more for searing
Champagne vinegar to taste
Sugar to taste
Assorted herbs like parsley, oregano, marjoram, basil, sage and savory

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