Wild Mushroom Vol au Vent With Port Cream Sauce

Ingredients

  • 1 carton of Puff Pastry Sheets (PSH) or 1 Puff Pastry Roll (P10 or BP10)
  • 2 eggs
  • 2 tbsp milk
  • 600ml cream
  • 1 clove garlic
  • 2 red onions
  • 100g shitake mushrooms
  • 200g field mushrooms
  • 100g swiss brown mushrooms
  • 250ml tawny port
  • Sea salt
  • Cracked pepper
  • Chives – chopped

Vol au Vent Method

  1. Pre-heat fan forced oven to 200°C.
  2. Defrost a Ready Bake Puff Pastry Sheet or cut a portion of pastry off a Ready Bake Puff Pastry Roll.
  3. Take a tear drop shape pastry cutter and cut the puff pastry, then place it on a greased or silicon lined baking tray.
  4. Take the same size pastry cutter and cut an identical size, then take a slightly smaller cutter and cut a hole in the middle of the pastry.
  5. Make a small egg wash and brush the mixture over the base cut pastry. Place the other cut pastry, with the hole in the middle, on top of the base to make a base and top, then brush with the egg wash.
  6. Bake in pre-heated 200°C oven for approximately 10-12 minutes.

*Please note the above oven temperatures and baking times are a guide only.

Sauce Method

  1. Clean and wash the mushrooms, shake the water off then slice into strips.
  2. Finely dice the onion and garlic.
  3. Heat a heavy bottom cooking pot and add the olive oil. Heat until hot, not too hot so the oil is smoking, then add the diced onion and garlic and fry off. Just before browning, add the mushrooms and cook for around 5 minutes.
  4. Add the tawny port and reduce the port by two thirds, then add the cream and further reduce by half or until the sauce becomes thick. This stage may take around 15 minutes.
  5. Turn the heat off and add the sea salt, cracked pepper, and chopped chives.
  6. Spoon the wild mushroom mix into the vol au vent shells and serve.

Makes approximately 20 vol au vents

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