I love flying in the wind ! This is a dish that my mother was preparing us regularly for meals in the fall and winter. I find that this is a dish well-comforting and full of flavor. And there, to give him a little air of celebration, it is a recipe for even more greedy than I propose to you, vol au vent with mushrooms with foie gras sauce, and yes, it is what it is !

What is with these flying in the wind, is that they can be served either as an input for up to 4 people, either in flat 2 (us, that is what we did).

This is a recipe quite simple and quick to cook and can be prepared in advance for what is mushrooms and sauce foie gras. It will suffice to warm up to the last moment…


Vol au vent with mushrooms with foie gras sauce

To 2 as flat or 4 input Save Print

Ingredients

  • 4 puff pastry for vol au vent
  • 500 g fresh Paris mushrooms
  • 2 tablespoons dried mushrooms (boletus, moss, giroles…)
  • 3 shallots
  • 1 tablespoon of butter
  • Salt and pepper
  • FOR THE SAUCE
  • 90 g of foie gras
  • 10 cl of chicken stock or vegetable
  • 10 cl of fresh cream

 

Instructions

  • Prepare the sauce.
  • Heat the broth, add the foie gras cut into small dice and mix well with a whisk over medium heat. Once the foie gras is melted, mix well to remove all the pieces. Add the cream and let reduce on low heat for 5 minutes.
  • Book.
  • Soak the dried mushrooms in a bowl of water to rehydrate.
  • Wash mushrooms and cut into 4 or 2 depending on their size.
  • In a fact-any, sauté the chopped shallots with the butter. When they begin to brown, add the mushrooms and dehydrated mushrooms, drained. Sauté over high heat, uncovered, for 10 minutes, stirring gently.
  • If the mushrooms release too much, remove the water and extend the cooking over medium heat for 10 other minutes.
  • Add salt and pepper and add the creamy sauce with foie gras. Mix and set aside until ready to serve.
  • Preheat your oven to 200°.
  • Place the puff pastry for vol au vent in a baking dish and put in the oven for a few minutes, as indicated on the package.
  • Remove from oven and serve each vol au vent by pouring the mushroom sauce inside.
  • Enjoy nice and hot.

 

Written by Doc

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