European
Switzerland - Vegetarian
Mushroom Vol-au-Vent Swiss
Chef's Menu Description
Pastetli mit Pilzen: crisp golden Swiss puff pastry shells filled with a rich ragout of wild forest mushrooms, shallots, white wine, cream, and freshly chopped parsley.
Ingredients
- • 4 bakery puff pastry shells (Pastetli / Chügelipastete)
- • 400g mixed wild mushrooms (chanterelles, porcini, cremini), sliced
- • 2 shallots, finely diced
- • 30g Swiss butter
- • 60ml Swiss white wine (Chasselas)
- • 150ml double cream
- • 3 tbsp fresh flat-leaf parsley, chopped, salt and pepper
Preparation Steps
1
Phase 1
Melt butter in a skillet over high heat. Sauté the shallots and sliced mushrooms for 6 minutes until golden brown.
2
Phase 2
Pour in the white wine, scraping up the pan juices, and simmer for 2 minutes until reduced by half.
3
Phase 3
Stir in the double cream, simmering gently for 3 minutes until thick and glossy. Season with salt, pepper, and chopped parsley.
4
Phase 4
Warm the pastry shells in the oven for 5 minutes. Spoon the hot mushroom ragout into the shells until overflowing, placing the pastry caps on top.