Trumpet Mushroom Mille-Feuille

Preheat oven to 350 degrees Fahrenheit. Cut each trumpet mushroom into long slices. After slicing, keep the slices of each individual mushroom together and in order. Don’t mix with other mushrooms. Set aside the bottom slice so you can have the rest of the slices stack up nicely on a flat surface. (You can use that extra slice for other dishes or bake separately on the side.) Put bell pepper, miso paste, sugar, walnut and water in a blender and mix into a sauce. Adjust the amount of miso paste and water to achieve desired consistency. The sauce should not be too watery. Oil a baking dish. Place the bottom slice of each trumpet mushroom in the baking dish, leaving about 1 inch between them. Put a little sauce on each slice, then cover with the second layer of each mushroom. Repeat in this fashion until all the slices are used up for each mushroom. Spray or brush some oil on the top layer. Bake for 10 minutes. Serve as is or on salad greens.