Recipe created by Anne's Kitchen
Main course
Veggie Bouchée à la Reine
Autumn is here and so are the mushrooms
Ingredients
2
small onions
1 kg
mushrooms
200 g
smoked tofu
3
garlic cloves
250 ml
white wine
2 tbsp
tarragon, chopped
2 tbsp
parsley, chopped
2 tbs
cornstarch
1
pinch of salt & pepper
4
puff -pastry vol-au-vent cases
200
rice
Recipe steps
1
Peel and chop the onions. Quarter 700g of the mushrooms, finely chop the remaining mushrooms (this can be done in a food processor). Cut the tofu into cubes.
2
Melt half the butter in a saucepan and fry the onions with a pinch of salt for 8 minutes until really soft. Peel and crush the garlic cloves, add to the onions in the pan and fry for another 2 minutes. Transfer to a bowl and set aside.
3
Melt the remaining butter in the pan and fry the quartered mushrooms with a pinch of salt on a high heat for about 5 minutes, until they start releasing their juices. Add the chopped mushrooms and fry for another 10 minutes, until all the juices have been absorbed, and the mushrooms are browning.
4
Add the fried onions and the tofu to the mushrooms in the pan, then add the white wine and cook for a couple of minutes. Add the cream and herbs and bring to the boil.
5
Dilute the cornstarch in 4 tablespoons of water and add to the boiling cream, stir to thicken. Adjust the seasoning with salt and pepper.
6
While the sauce is cooking, put the vol-au-vent cases into a 120°C preheated oven and warm through for 10 minutes.
7
Cut open the lids of the vol-au-vent cases, fill generously with the mushroom ragout and top with the pastry lids. Serve with a side of rice and more ragout.
