Watch Off Duty Chef on Monday 19th December at 6.30pm on RTÉ One.
Ingredients
Makes 4
- 100g button mushrooms
- 2 cloves garlic
- 50g butter
- Handful tarragon
- 300ml milk
- 50g flour
- 20g parmesan cheese
- 2 tbsp soy sauce
- 1 tbsp dijon mustard
- 1 egg yolk
- 200g pre-rolled puff pastry
- Egg wash
Salsa Verde
- Handful parsley
- Handful mint
- Handful chives
- 50g capers
- 50g anchovies
- 1 lemon
- Olive oil
Method
- Slice the mushrooms into quarters.
- Slice the garlic in preparation for cooking.
- Place a large pan on the heat with a little vegetable oil and cook the mushrooms over high heat. Add the butter and allow to caramelise. Add the garlic and reduce the heat slightly
- Now add the flour and allow it to cook out for 1 minute. Warm the milk and whisk into the pan, and a thickened sauce will form.
- Season the sauce with grated parmesan, soy sauce, sea salt, mustard, lemon juice and chopped tarragon and set aside.
- Place the parsley, mint, chives, capers and anchovies in a blender. Add about 100ml olive oil and blend until a paste is formed, season with lemon juice
- Using a ring cutter, cut 4 circles from the pastry, approx. 3 inches wide. Now cut an outer ring, approx. 1 inch thick, that will follow the outer dimension of your circles.
- Place a heavy based tray in the oven and preheat to 200c
- Place the circles on parchment paper on a wooden board. Stud the pastry with a fork. Now stick the outer ring on and eggwash the top. Place on the tray in the oven and cook for 15 mins until risen and golden brown.
- To serve, warm up the mushroom mix and place inside the vol au vonts. Grate some more cheese on top and caramelise under the grill. Top with salsa verde and serve warm.
