Creamy Mushroom Vol Au Vent
with mashed potato, tomato salad & fresh herbs
Vol au vent is a French pastry made from puff pastry dough that is shaped into a small, hollow cup. The name literally means "flight in the wind", referring to the pastry's light, airy texture.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Potatoes
125 g
Mushrooms
½ piece
Carrot
½ piece
Onion
½ piece
Garlic
50 g
Cooking cream
(Contains: Melk (inclusief lactose))
1 piece
Puff pastry cup
(Contains: Tarwe, Gluten May be present: Melk (inclusief lactose), Ei)
20 g
Lamb's lettuce
2.5 g
Fresh curly parsley
(May be present: Selderij)
½ piece
Roma tomato
10 g
Sunflower seeds
(May be present: Sesamzaad, Noten, Macadamianoten, Amandelnoten, Paranoten, Pinda's, Hazelnoten, Walnoten, Pistachenoten, Cashewnoten, Pecannoten)
2 pinch
Nutmeg
Not included in your delivery
2 tablespoon
[Plant-based] butter
100 milliliters
Low sodium vegetable stock
1 tablespoon
Flour
1 teaspoon
Extra virgin olive oil
1 teaspoon
Mustard
[Plant-based] milk
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 180°C and prepare the stock. Boil plenty of water in a pot or saucepan for the potatoes.
- Peel or thoroughly wash the potatoes and cut them into rough pieces.
- Finely dice the carrot and slice the mushrooms.
- Chop the onion and crush or mince the garlic.
- Boil the potatoes for 12 - 15 minutes, covered, then drain and set aside.
- Use a microplane to grate a pinch of nutmeg as preferred.
- Melt a knob of butter in a deep frying pan over medium-high heat.
- Fry the garlic with the onion, carrot and mushrooms for 4 - 6 minutes.
- Stir in the flour and a generous knob of butter, then fry for 1 - 2 more minutes.
- Add the nutmeg, the mustard, the stock and the cream.
- Mix well into a uniformly smooth sauce.
- Allow to reduce over low heat for 6 - 8 minutes (see Tip).
Tip: turn up the heat if the sauce is too watery.
- Transfer the puff pastry cup to a parchment-lined baking sheet and bake in the oven for 5 - 8 minutes.
- In the meantime, roughly chop the parsley.
- Mash the potatoes with a knob of butter and a splash of milk until smooth.
- Season to taste with salt and pepper.
- Cut the tomato into wedges and transfer to a salad bowl, along with the lamb's lettuce.
- Add the extra virgin olive oil and the sunflower seeds, then toss well to combine.
- Season to taste with salt and pepper.
- Stuff the pastry cup with the creamy mushroom sauce.
- Serve with the mashed potato and the salad alongside.
- Garnish with the parsley to finish.
