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.
FOR THE VOLS-AU-VENT, UNFOLD:
FOR THE RAGOÛT, MELT:
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, 13–15 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.
Stir in vinegar and season ragoût with salt and pepper.
Serve ragoût inside vols-au-vent; garnish with parsley
% Daily Value*
Total Fat 26g 40%
Saturated Fat 11g 55%
Cholesterol 38mg 12%
Sodium 335mg 13%
Carbs 26g 8%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.