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Side Dishes

Mushroom Ragoût with Vol-au-Vents

To complement a soup and salad, complete the meal with a savory vegetarian mushroom ragoût served in vols-au-vent [vawls-oh-VAHN], a fancy name for puff pastry boxes. You can make the pastries a day in advance and store them in an airtight container to keep them crisp, then fill them with the brandy-laced mushrooms for the perfect way to wake up your taste buds.

Makes

6 servings

Total Time

45 minutes

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Ingredients

FOR THE VOLS-AU-VENT, UNFOLD:

FOR THE RAGOÛT, MELT:

DEGLAZE:

Instructions

Preheat oven to 400°. Line a baking sheet with parchment paper.

For the vols-au-vent, unfold pastry sheets and cut twelve squares using a 31/4-inch cutter. Cut centers of six of the squares, using a 2¼-inch cutter, leaving centers in place.

Whisk together egg and water, then lightly brush solid squares with egg wash and place cut squares on top. Brush top squares with egg wash and bake pastry until golden and puffed, about 20 minutes. Once vols-au-vent are cool, cut out and reserve centers using a paring knife and fork.

For the ragoût, melt 4 Tbsp. butter in a sauté pan over medium-high heat. Add mushrooms, season with salt and pepper, and cook until mushrooms release their liquid and it evaporates, and mushrooms are golden, 1315 minutes; transfer to a bowl. Melt remaining 2 Tbsp. butter in pan over medium heat. Add shallots and sweat until translucent, 3 minutes. Add garlic; cook 30 seconds.

Add mushrooms back to pan and stir in tomato paste and flour; cook 1 minute.

Deglaze pan with brandy, scraping up any brown bits; cook until thick, 1 minute. Add broth and thyme; simmer until slightly thickened, 12 minutes.

Stir in vinegar and season ragoût with salt and pepper.

Serve ragoût inside vols-au-vent; garnish with parsley

Mushroom-Ragout-Vol-au-Vents-Step1

Lay the six cut squares on the solid squares. Once the pastry bakes, the centers will be simple to remove.

Mushroom-Ragout-Vol-au-Vents-Step2

Cut along the edges of the center square, then lift out with a fork. Discard uncooked dough in center.

Nutritional Facts

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