Mushroom vol-au-vent
Mushroom vol-au-vents are puff-pastry cases with a thick button mushroom, porcini and mascarpone filling. Bake cases empty and fill just before serving to keep the layers crisp.
Another 30 minutes - wait
How to make it
Prepared 0 of 6 steps
Soak the porcini
Soak dried porcini in hot water for 30 minutes. Lift out, rinse if needed and chop. Filter soaking liquid through a paper filter to remove grit. Thaw pastry in the refrigerator and keep cold.
Form the baskets
Heat the oven to 200 °C. Cut 18 pastry circles about 8 cm across; cut centres from 12 to form rings. Stack 2 rings on each of 6 bases, lightly brushing joins with beaten egg.
Bake the cases
Prick only the centre bases. Egg-wash top rings without coating cut edges. Bake for 20–25 minutes until tall and golden, then gently press down raised centres without breaking the walls.
Cook mushrooms and shallot
Cook finely chopped shallot in butter for 4 minutes, adding garlic for 30 seconds. Add sliced button mushrooms and porcini and fry for 8–10 minutes until most moisture evaporates.
Thicken the filling
Add 80 ml filtered mushroom liquid, thyme leaves, salt and pepper. Reduce for 3–4 minutes. Add mascarpone and grated Parmesan and heat gently to a thick cream with no loose liquid.
Fill just before serving
Spoon hot filling into warm pastry cases just before serving. Bake cut-out centres separately if desired, but they are not part of the main serving. Do not add fresh green garnish.
Little hint
Egg on the cut edges glues layers and prevents rising. Filter dried mushroom liquid to remove grit and thicken filling before adding it to the cases.
Frequently asked questions
What should I watch out for when cooking?
Egg on the cut edges glues layers and prevents rising. Filter dried mushroom liquid to remove grit and thicken filling before adding it to the cases.
How should I prepare the ingredients?
Soak dried porcini in hot water for 30 minutes. Lift out, rinse if needed and chop. Filter soaking liquid through a paper filter to remove grit. Thaw pastry in the refrigerator and keep cold.
