Mushroom Vol-au-vent, it’s a holiday dish in Switzerland. One who finds himself on wedding tables, in good restaurant, at Christmas or to celebrate new years. Here you come with my version of vol-au-vent.
Even so it’s much better to work with fresh products, with mushrooms just out the wood, but that’s also very expensive and we were a lot :).
But I ordered cockles in bakery, rather than buying them at the supermarket. Because when I have to prepare appetizers, starter and that I am all alone in the kitchen, I have to find a way to save time. That was a great choice, because they were delicious.
The tricks of the day, I had prepared a lot more stuffind mushrooms so I could freeze some and re-fill them for the new year!
Mushroom Vol-au-vent recipe
Ingredients
- 4 shallots
- 20 gr. of butter
- 60 gr. dried bolete
- 2 cans of chanterelle 125gr, drained x2
- 500 gr. mushrooms from paris
- 2 teaspoons of freshly chopped parsley
- salt pepper
- 25 cl. liquid cream
- 12 vol-au-vent
Instructions
- Soak dried bolete mushrooms in warm water.
- Peel white mushrooms or clean them with large water with a brush.
- Drain the chanterelles and rinse them.
- Peel, deglaze and mince the shallots. Brown in butter for 5 minutes.
- Add white mushrooms. Bake for about 8 minutes. Pour the other mushrooms, parsley. Salt, pepper. Come back again 5 minutes.
- Let cool.
- Stuff your vol.
- Preheat your oven to 200 ° C. Add a touch of liquid cream and bake for 10 minutes.
- Serve immediately.
![[FR] Que peut-il y avoir de plus gourmand que de petites madeleines à la confiture de lait ? Rien me dit ma fille qui m’en réclame encore et encore. Rien, non, rien, en ce moment, ne peut être aussi gourmand. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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[EN] What could be more delicious than small madeleines filled with milk jam? Nothing, my daughter tells me that asks for it. Nothing, no, nothing, at the moment, can be so greedy.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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This worked beautifully, I tried them at new year. Thank you!
Thanks Jan. Glad you enjoyed it.