2 sheets of puff pastry
Filling
1/3 cup butter
1 medium onion, finely chopped
1 cup shimeji mushrooms
1 cup button mushrooms
1 cup shiitake mushrooms
1/4 cup white wine
1 cup heavy cream
1/4 cup all-purpose flour
Salt and black pepper to taste
1/3 cup chopped parsley
Accessories
Round baking dish
Parchment paper and aluminum foil
Removable pie crust ring, 23 cm in diameter
2 sheets of puff pastry
Filling
1/3 cup butter
1 medium onion, finely chopped
1 cup shimeji mushrooms
1 cup button mushrooms
1 cup shiitake mushrooms
1/4 cup white wine
1 cup heavy cream
1/4 cup all-purpose flour
Salt and black pepper to taste
1/3 cup chopped parsley
Accessories
Round baking dish
Parchment paper and aluminum foil
Removable pie crust ring, 23 cm in diameter
1
Open the two sheets of puff pastry into two squares, each measuring 30 cm
Place one square onto a parchment-lined baking dish
Brush the edges with water
2
Place another square of puff pastry on top of the first, pressing the edges together
Use a ring mold to mark the circumference of the vol-au-vent
Trim any excess pastry from the ring
3
Brush the top of the vol-au-vent with egg and decorate with strips of pastry, giving the edges a finished look
Brush the vol-au-vent with butter and make shallow cuts on top to create a decorative pattern
Make a small hole in the center of the pie crust for steam to escape while it's baking
4
Let the filling cool for about 10 minutes before serving
Use a knife to carefully remove the ring mold from the pastry.
