Ingredients 1 sheet puff pastry
2 Swiss brown mushrooms
1 bunch asparagus
1 tbsp. dried porcini mushrooms
1 clove garlic (crushed)
10 fresh sage leaves
1 tbsp. butter
2 tsp plain flour
20 ml white wine
60 - 80 ml cream
Sea salt and black pepper (to taste)
Egg wash (mix of milk and egg yolk)
In small bowl, pour boiling water over the porcini mushrooms and allow to sit for 10 - 15 minutes.
To make the vol au vent
Preheat oven to 210c. Cut the pastry into 2 x 80mm squares. Place them on a greased oven tray.
Brush the outside edge of the pastry square with the egg wash. Cut 10mm strips from the pastry then cut into lengths approx. 70mm. Lay the strips on the egg wash. Continue until you have 4 layers, make sure you egg wash every layer including the top.
Bake for 8 minutes or until golden brown.
Cut the mushroom into 10mm cubes, the asparagus into 20mm lengths & chop the sage leaves.
In a saucepan place the butter and heat, add the garlic, Swiss brown mushrooms and sage and cook for a few minutes.
Add the flour and cook for another minute, then add the wine, porcini including the liquid and 60ml of the cream, stir all the time. Cook for 6 - 8 minutes over a low heat.
Add the asparagus and correct the seasoning and cook for a further couple of minutes. Add extra cream if the sauce is too thick.
Place the vol au vent on the serving plate, spoon the mushroom mix in, drizzle with a little truffle oil, ground black pepper and some fresh sage leaves.