Wild Mushroom Vol-Au-Vents

from March/April 2010 TeaTime Magazine

Puff pastry shells filled with a tasty rice mixture and garnished with small white mushrooms and parsley leaves are a lovely teatime dish.

Downloads:
Wild Mushroom Vol-Au-Vents Recipe

3 tablespoons clarified butter*
1 1/2 cups chopped yellow onion
1 tablespoon roasted garlic purée
1 pound mixed wild mushrooms, chopped
1 1/2 cups cooked wild rice
1/4 cup plus 2 tablespoons heavy whipping cream
1 tablespoon minced fresh parsley
1 teaspoon coarse salt
3/4 teaspoon fresh lemon zest
1/4 teaspoon ground white pepper
1/4 teaspoon smoked paprika
4 (10-ounce) packages frozen puff pastry shells, prepared according to package directions
Garnish: small white mushrooms, such as enoki and parsley leaves

• In a large skillet over medium-high heat, melt butter. Add onion
and garlic, and cook until onions are soft, approximately 6 minutes.
Add mushrooms. Cook until mushrooms are tender and
beginning to brown, 15 to 20 minutes.
• Add rice, stirring until combined. Add cream, parsley, salt,
lemon zest, pepper, and paprika, stirring until well combined.
Set aside.
• Remove and discard centers of pastry shells. Fill each pastry
shell with mushroom mixture.
• Garnish with enoki mushrooms and parsley, if desired. Serve
hot.

*Regular butter may be substituted.