Our brand new Book of the Month is Neil Gaiman’s Neverwhere, and I’m super excited to get started! It’s hard to find time to read with a new baby, but I MADE time for Neverwhere. It was such a fun read—clever, imaginative, and an Alice in Wonderland retelling to boot! What’s not to love? 🙂
Even though most of the book is set in “London Below,” I decided to start things out with a fancy little dish from London Above: the mushroom vol-au-vents from Jessica’s gala. Vol-au-vents consist of puff pastry stuffed with (in this case) a creamy mushroom filling. They may look complicated, but they’re deceptively easy. Just bake some puff pastry shells, cook your mushroom mix in a pan while they bake, and fill the finished shells!
When I started looking up vol-au-vent recipes, I noticed that parsley was the most common herb people turned to for seasoning. To change things up, I decided to try fresh basil instead, and I loved the way it turned out! The basil flavor rose above the mushroom base without overpowering it, just how I wanted. I also noticed that a lot of people made their base from scratch, but I decided to take a little shortcut: cream of mushroom soup. The results were subtle, perfectly seasoned, and utterly delicious. Perfect for a sophisticated young lady like Jessica!
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Jessica’s Mushroom Vol-Au-Vents: An AWR Original Recipe
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INGREDIENTS:
- 1 box frozen puff pastry shells, thawed (contains 6)
- 1 egg white, for brushing
- 7 medium mushroom caps
- 1/2 vidalia onion
- 1-2 cloves garlic (I had 2 tiny ones)
- 1 tsp fresh basil, julienned (“Julienne” is just a fancy word for “cut into short, thin strips.” To do this, place your leaves on top of each other, roll into a tight tube, and thinly slice width-wise into strips.)
- 1/2 tsp kosher salt
- 1/4 tsp fresh black pepper
- 5-6 tbsp cream of mushroom soup, unprepared
Makes 6 vol-au-vents
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INSTRUCTIONS:
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- Preheat your oven to 425°. Line a baking sheet with parchment paper. Break your shells into individual pieces and space them evenly apart on the parchment.
- Whisk your egg white with 1 tbsp water in a small bowl. Brush the tops of your shells with the egg wash. Bake 15-18 minutes or until risen and golden brown on top.
- While you wait, thinly slice your mushrooms, dice your onion, and mince your garlic. Heat 1 tbsp olive oil in a small skillet on medium-low heat. Stir in your mushrooms, onion, and garlic and cook until the onion is translucent, stirring regularly. Stir in your soup and basil. Remove from heat.
- When the shells are done, allow them to cool for 5 minutes on the pan, then use a sharp knife to cut out the centers. NOTE: Don’t cut all the way down to the bottom. The center round should pull out several layers from the center when you remove it without taking the bottom with it.
- Scoop 2-3 heaping spoonfuls of filling into each shell. Top with sprigs of basil for a garnish, if desired.
- Serve at an exclusive gala premiering priceless pieces of art (and perhaps a door to another world).
- Preheat your oven to 425°. Line a baking sheet with parchment paper. Break your shells into individual pieces and space them evenly apart on the parchment.
Check out our other mushroom recipes! 🙂
Yum!
“Neverwhere”! This is a nice surprise. I hadn’t really thought much about the foods in the story, so I’m eager to see what other recipes you have in store for this month. Oh, and the tea, too! 😀
I’m really excited for the tea! It’s posting this week. It was fun to make, since it’s different from the sort of blends I usually make.
Oooh, I’ll keep an eye out for that post then! 🙂
Oh these sounds so yummy! I have some of these pastry cups in the freezer. Now I have a good recipe for them!
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I’m glad you like them! Definitely a fun way to use leftover pastry. 🙂
Love your voluvents recipe. Would like to see more of you recipes.