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

Name: Wild mushroom vol-au-vent with creamy Quebec cheese sauce
SKU: feuillete-champignons-sauvages-sauce-creme-fromage

Preparation 20 min

Cooking time 25 min

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

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