Trompette de la Mort Vol au Vents
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Feeds 15 - 16 people 
Prep time 15m
Cook time 15m
Description
Vol au vents are having a revival and with good reason - they are delicious! They are also very easy to make, and the puff pastry cases can be filled with anything you like. Crab, chicken and mushrooms all work very well. Here we have filled them with creamy Trompette de la Mort mushrooms, which are such a treat when they are in season.
Makes approx 16 vol au vents
- 375g puff pastry
- 1 egg, beaten
- 250g Trompette de la Mort, cleaned
- Large sprig thyme
- 1 heaped tablespoon creme fraiche
- Butter, for cooking
- Preheat the oven to 190C.
- 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.
- Place the circles on two large baking trays and brush with the beaten egg. Bake for 15 minutes, or until risen and golden.
- 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.
- Cut the centre circle of pastry from the cases, leaving the base intact.
- Top with the mushrooms, and serve immediately. The pastry cases can be made ahead of time, but they should be filled just before serving.
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Trompette de la Mort is French for "Trumpet of death." This wild mushroom is, in fact, trumpet-shaped - Its cap is thin and gently ruffled, its colour ranges from dark gray to black. The flavour is rich, deep and somewhat nutty. Also called Black Chanterelle and Horn of Plenty, these mushrooms can b...Out of stock
