Exceptionnellement, l'infolettre SAQ Inspire ne sera pas envoyée cette semaine. Tous les points, rabais et l'échange des points en succursale demeurent en vigueur. Learn more.

Online shopping is back. Inventories in store will return soon. Learn more.

Please note that technical problems are currently causing issues with in-store inventory updates.

Wild mushroom vol-au-vent with creamy Quebec cheese sauce
Wild mushroom vol-au-vent with creamy Quebec cheese sauce

Wild mushroom vol-au-vent with creamy Quebec cheese sauce

Preparation 20 minutes
Cooking time 25 minutes
Servings 4

Ingredients

  • 1 puff pastry dough or 8 vol-au-vent shells
  • 1 egg, beaten
  • 45 ml (3 tbsp) vegetable oil
  • 45 ml (3 tbsp) butter
  • 500 ml (2 cups) shiitake mushrooms, thinly sliced
  • 500 ml (2 cups) oyster mushrooms, in pieces  
  • 500 ml (2 cups) portobello mushrooms, black part removed, cut into 2 to 3 cm (1 in.) cubes
  • Salt and freshly ground black pepper
  • 1 large French shallot, thinly sliced
  • 2 garlic cloves, minced
  • 250 ml (1 cup) white wine
  • 500 ml (2 cups) 35% cooking cream
  • 125 ml (1/2 cup) demi-glace or 250 ml (1 cup) veal stock, reduced by half
  • 250 ml (1 cup) garlic-flavoured firm cheese, grated
  • 15 ml (1 tbsp) chives, finely chopped

Preparation

  1. Preheat the oven to 200°C (400°F).
  2. If needed, use a cookie cutter to make the vol-au-vent.
  3. In a bowl, beat the egg with a bit of water.
  4. Brush the dough with the egg wash.
  5. Cook in the oven for about 15 minutes. Set aside.
  6. In a skillet, heat 30 ml (2 tbsp) of oil and 30 ml (2 tbsp) of butter over medium-high heat.
  7. Sauté the mushrooms for 3 to 4 minutes or until liquid has evaporated completely.
  8. Season with salt and pepper.
  9. Remove from the heat and set aside.
  10. In the same skillet, heat the rest of the oil and butter.
  11. Cook the shallot for 2 to 3 minutes, stirring frequently.
  12. Add the garlic, cook for another minute, stirring constantly.
  13. Add the white wine and reduce by half.
  14. Add the cream and demi-glace.
  15. Simmer for about 15 minutes.
  16. Add the cheese and the mushrooms.
  17. Turn off the heat and cook for another 2 minutes, stirring constantly.
  18. Place the bottom part of the vol-au-vent on the serving plates.
  19. Garnish with mushroom preparation.
  20. Sprinkle with chives.
  21. Cover with the top part.
  22. Serve immediately.
Availability in stores