Bacon and mushroom vol-au-vent

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  • Prep. 15 min /

  • Cook time 20 min /

  • 4 portions

Bacon tranché 250g
Bacon tranché | 375g
Bacon tranché 25% moins de sel | 375g
Bacon tranché 250g
Bacon tranché | 375g
Bacon tranché 25% moins de sel | 375g

Ingredients

  • 4 store-bought puff pastry
  • 1 tray (227 grams) cremini mushrooms (or coffee)
  • 115 grams of shiitake mushrooms
  • ¾ cup of 35% cream
  • ½ cup chicken broth (or vegetables)
  • 2 cups of a mixture of wild mushrooms (or mushrooms of your choice) ¸
  • 8 slices of bacon F. Ménard
  • 2 finely chopped garlic cloves
  • 2 minced French shallots
  • 2 tablespoons butter
  • Salt and pepper

Preparation

For the mushroom sauce

  • In a large skillet, brown a shallot, a clove of garlic, the cremini mushrooms and shiitake in 1 tablespoon of butter.
  • Salt and pepper. (You can also cook the mushrooms in two sequences if your pan is not large enough)
  • Cook the mushrooms 5 to 7 minutes, or until they are golden.
  • Add the vegetable broth and the cream, then stir. Cook 7 minutes, or until the sauce is thick.
  • Using a blender, make the sauce smooth. Adjust the seasoning, then reserve.

 

For the bacon

  • On a baking sheet, cook the bacon slices in a 400F oven for about 10 minutes.
  • Set aside on a paper towel.

 

For the sauté of wild mushrooms and bacon

  • In a large skillet, brown a shallot, a clove of garlic and the mixture of wild mushrooms in 1 tablespoon of butter. Season, then cook 7 to 10 minutes, or until the mushrooms are golden.
  • Add this mixture to the mushroom sauce. Assembly.
  • Coarsely cut the slices of bacon F. Ménard.
  • Stuff the 4 vol-au-vent with half the bacon.
  • In the bottom of each plate, place a small ladle of mushroom sauce.
  • Place the vol-au-vent in each one, then add a ladle of mushroom sauce to fill them. Garnish the vol-au-vent with additional mushrooms if necessary, then sprinkle with the rest of the F. Ménard bacon.
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