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Mushroom ragout vol-au-vents with creamy maille mustard with chablis and black truffle sauce

APPETIZERS, Vegetables and Fruits

Puff Pastry filled with a button mushroom ragout, creamy sauce with Maille mustard with chablis and black truffle.

Note Never wash your mushrooms in water because they are like little sponges. Use a brush or damp cloth to remove any dirt.

Ingredients

Recipe for 4 persons

For the sauté of mushrooms

150 Gr

Button mushrooms

1 Unit(s)

French shallot

1 Clove(s)

Garlic

2 Sprig(s)

Thyme

100 Ml

White wine

100 Ml

Cream 35%

15 Ml

Maille mustard with chablis and black truffle

For the crispy puff pastry bites

0.50 Leaf(ves)

Puff pastry

Preparation time: 30 min

Preheat your four at 400 °F

Preparation
Cut the mushrooms in quarters. Chisel the french shallot. Chop finely the thyme and garlic.
Preparation of Puff pastry
With round cookie cutters of different sizes, cut puff pastry leave in circles. Place the larger circles on baking pan covered with parchment paper, and top it with a smaller circle you have removed the center for a vol-au-vent pastry shape. Bake in the oven for 15 to 20 minutes. Pastry should have a nice golden color when out of the oven.
Preparation of Mushroom ragout
In a hot pan, drizzle a little olive oil with a nut of butter and cook the shallots and mushrooms at high temperature. Season with salt and pepper. Add the thinly chopped thyme and keep on cooking for a few minutes, until all is goldened. Add in the chopped garlic, continue cooking for about a minute, then deglaze with the white wine. Let it reduce in half. Stir in the cream and the mustard with chablis and black truffle, then let it simmer for 3 to 4 minutes until the sauce thickens.
To serve the vol-au-vents
Put the mushroom ragout at the center of the vol-au-vent and garnish with the sauce around it.