Mushroom Vol-au-vent recipe

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

a French girl cuisine

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Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Course Starter

Cuisine Française

Servings 12

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.