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] [English below] ◾️ #Concours ◾️ – Mon compte Instagram vient d’atteindre les 10'000 followers et pour vous remercier de votre soutien : un concours.
Je vous propose de remporter en avant-première mon premier e-book version papier auquel je rajouterais quelques petites surprises.
Pour participer, il suffit de :
1-S’abonner à mon compte @frenchgirlcuisine (si ce n’est pas déjà le cas)
2-Taguer dans les commentaires au moins deux personnes avec lesquelles vous aimeriez cuisiner ou déguster une de mes recettes
3-BONUS : Si vous souhaitez une chance supplémentaire de gagner, n’hésitez pas à partager cette photo en story (sans oublier de me mentionner pour que je le vois).
Le concours prendra fin samedi 28 novembre à minuit et est ouvert à toute personne résidant en Suisse, France métropolitaine et Belgique.
Je tirerais au sort 3 participants.
Bonne chance à tous et merci encore pour votre soutien. Sans vous, je n'aurais pas tenu aussi longtemps et je ne prendrais pas autant de plaisir en cuisine💗.
J'en profite pour reposter mon vacherin glacé à la mandarine, un délicieux dessert pour les fêtes.🎄
-
-
[EN] ◾️ #Contest ◾️ - My Instagram account has just reached 10,000 followers and to thank you for your support: a competition.
I suggest that you win a preview of my first paper version e-book (French only) to which I would add some little surprises.
To participate, all you need to do is:
1-Subscribe to my @frenchgirlcuisine account (if this is not already the case)
2-Tag in the comments at least two people with whom you would like to cook or taste one of my recipes
3-BONUS: If you would like an extra chance to win, please share this photo as a story (don't forget to mention me so I can see it).
The competition will end on Saturday November 28 at midnight and is open to anyone residing in Switzerland, mainland France and Belgium.
I would draw 3 participants at random.
Good luck everyone and thank you again for your support. Without you I won't have last long and wouldn't have so much fun in the kitchen 💗.
I take this opportunity to repost my frozen mandarin vacherin, a delicious dessert for the holidays.🎄](https://frenchgirlcuisine.com/wp-content/plugins/instagram-feed/img/placeholder.png)
This worked beautifully, I tried them at new year. Thank you!
Thanks Jan. Glad you enjoyed it.