Wild Mushroom Vol-au-Vents
D'Artagnan chef bio | Yield: about 16
This easy recipe for buttery puff pastry with an earthy mixture of wild mushrooms is a party-perfect canape. Use good-quality pre-made vol-au-vent shells to save time.
- 2 sheets good-quality frozen puff pastry, thawed but chilled
- 1 egg, beaten
- 1 tablespoon water
- 1 tablespoon heavy cream
- 3 tablespoons Black Truffle Butter
- 1 package Organic Chef’s Mix Mushrooms, trimmed if needed
- 2 tablespoons Tawny Port (optional)
- 1 tablespoon chopped fresh thyme leaves
- Salt & freshly ground black pepper
FOR THE SAUCE
- 2 cups milk
- 1/4 teaspoon salt
- 4 tablespoons butter
- 3 tablespoons flour
- Salt and Pepper
- 1/4 cup coarsely grated Gruyere cheese
- 1/4 cup finely grated Parmesan cheese
- Salt and Pepper
- Pinch of nutmeg
- Make the vol-au-vent shells: on a lightly floured work surface, carefully unfold the puff pastry sheets and gently roll, smoothing out. In a small bowl, mix beaten egg with 1 tablespoon water. Evenly brush one sheet of pastry with the egg mixture. Carefully place the other sheet evenly on top, creating one double thick pastry sheet. Using a floured 2-inch biscuit cutter, cut rounds and place onto a baking sheet lined with parchment or a silicon mat. Using a floured ¾ inch round pastry cutter (or a the large end of a large pastry tip), press down into the center of each round without going all the way through the pastry. Chill in fridge.
- With the rack in center position, preheat oven to 400 degrees F.
- Remove vol-au-vent shells from the fridge. Brush the tops with a little heavy cream, being careful not to let the cream touch the sides of the shells, otherwise they won’t rise as well. Bake until completely risen and golden brown, about 15-20 minutes. Set aside.
- Make the mushroom filling: heat the black truffle butter in a large skillet over medium heat. Add mushrooms. Season with salt and pepper. Cook, stirring occasionally, until mushrooms are cooked through, have released most of their water, and get a little color. Turn the heat up to high. Stir in Port, if using, and thyme, cook until Port has absorbed and reduced, about 2 minutes. Set aside.
- Make the sauce: Heat the milk and ¼ teaspoon salt in a small saucepan until very hot but not boiling. Set aside.
- Melt 2 tablespoons of the butter in a heavy-bottomed saucepan, over low heat. Whisk in the flour and cook slowly, stirring continuously until the butter and flour bubble and froth together for about 2 minutes. Remove from heat. Stir in hot milk, whisking vigorously until smooth.
- Return to a moderate heat and stir until the sauce comes to a gentle boil. Boil stirring constantly, for 1 minute.
- Remove from heat. Stir in the cheeses until they’re melted and well blended. Season with salt, pepper, and nutmeg, to taste. Stir in the remaining 2 tablespoons butter a bit at a time until melted and blended.
- Assemble: using a paring knife, carefully cut and pop out the scored center of each vol-au-vent shell. Generously spoon in mushroom mixture into each shell. Arrange on serving platter then top with mornay sauce. Serve immediately.