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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
- 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.
