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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Creamy Mushrooms in vol au vent shells - perfect as a starter or as a side dish. Taken from Popular French Cooking by Mary Berry 1972 edition. Ingredients:
11 ounces frozen puff pastry |
1 egg, blended with 1 tbsp water |
3 tablespoons butter |
2 cups sliced mushrooms |
4 tablespoons flour |
1 1/4 cups milk |
salt & pepper |
Directions:
1. If you would rather not make the pastry you can purchase Vol au Vent shells and can skip the first several steps.
2. Roll the pastry out to 1/4 inches thick on a well floured board.
3. Cut six 3 inches circles with a pastry cutter. Make a smaller cut 1/4 inside each case all around but do not cut all the way through.
4. Place on ungreased baking tray and chill in the refrigerator for 30 minutes.
5. Brush the tops of the cases with the egg and water glaze and bake at 400 degree for 20 minutes or until well risen and golden.
6. Cool on a wire rack then carefully remove the lids with a sharp knife and scoop out any uncooked mixture.
7. Filling.
8. melt the butter in a skillet and add the sliced mushrooms. Cover and cook for 2 minutes.
9. Blend in the flour and cook for 1 minute.
10. Blend in the milk, bring to a boil then lower to a simmer for 2 minutes.
11. Season well with salt and pepper.
12. Fill the prepared cases with the filling, replace the lids and return to a 400 degree oven for another 10 - 15 minutes. Be careful they do not burn.
13. prep time includes making the shells.
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