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