Trompette de la Mort Mushroom Vol-au-Vents
Drogo
15-16
15 minutes
15 minutes
Vol-au-vents are making a welcome return to the table, and it is easy to see why. These crisp, golden puff pastry cases are wonderfully versatile, simple to prepare and perfect for serving as an elegant appetiser, party canapé or savoury starter. For this recipe, we have filled them with creamy Trompette de la Mort mushrooms, prized for their distinctive, earthy flavour and delicate woodland aroma.
Also known as black trumpet mushrooms, Trompettes de la Mort bring a rich, savoury depth to the creamy filling, making these mushroom vol-au-vents a particularly special choice when the mushrooms are in season. Whether you are planning a dinner party, festive gathering or a relaxed lunch, these bite-sized puff pastry vol-au-vents are a delicious way to make seasonal ingredients the centre of attention. This recipe makes approximately 16 vol-au-vents.
Ingredients
- 375g puff pastry
- 1 egg, beaten
- 250g Trompette de la Mort, cleaned
- Large sprig thyme
- 1 heaped tablespoon creme fraiche
- Butter, for cooking
Directions
Step 1, Preheat the oven to 190C.
Step 2, Roll out the pastry to a thickness of approx 4mm. Cut circles from the using a glass or large pastry cutter, then using something smaller mark smaller circles inside the large circles, stopping before you cut all the way through.
Step 3, Place the circles on two large baking trays and brush with the beaten egg. Bake for 15 minutes, or until risen and golden.
Step 4, Meanwhile, heat a thick slice of butter (around 20g) in a frying pan and add the mushrooms and thyme. Allow to cook for a few minutes until just wilted, then season with salt and pepper. Stir through the creme fraiche and set aside.
Step 5, Cut the centre circle of pastry from the cases, leaving the base intact.
Step 6, Top with the mushrooms, and serve immediately. The pastry cases can be made ahead of time, but they should be filled just before serving.
Ingredients you'll need
