Serves 4 • Prep: 1h 10 min
Autumn is here and so are the mushrooms
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
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.
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.
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.
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.
Dilute the cornstarch in 4 tablespoons of water and add to the boiling cream, stir to thicken. Adjust the seasoning with salt and pepper.
While the sauce is cooking, put the vol-au-vent cases into a 120°C preheated oven and warm through for 10 minutes.
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.