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Fold the dough in thirds like a business letter, then turn it 90°
Square the edges of the dough as you work, and roll the
dough into a rectangle about 2cm thick
Continue folding and rolling until the dough looks smooth
and holds together well
Let the dough rest in the fridge for 30 minutes
Divide the dough into 2; roll out each piece in the shape of
a rectangle until it is 1cm thick
Place one rectangle on top of the other
Divide the rectangle into 4 quadrants, cut out a smaller
rectangle in the top layer to leave a hole for the mushroom
mix
Egg-wash the top of the pastry and bake at 150°C for 15
minutes
Mushroom Filling
Sweat off the onion and garlic in olive oil
When slightly coloured, add butter, all the button
mushrooms, all the portobello and portabellini mushrooms,
and two-thirds of the oyster mushrooms
Sauté for 1 minute, add the wine
When reduced, add cream and reduce further until a thick
consistency is reached
Add seasoning and herbs
Warm up pastry case in oven for 1 minute.
Watercress Dressing
Blanch watercress in boiling water for a few seconds, refresh
in cold water, season with salt, and blend with hand blender
Mix with mayonnaise, season again
Asparagus
Heat the butter in a pot and add the asparagus, season with
salt and, when hot, serve immediately
To Plate:
Place vol au vent in the middle of plate, fill with mushrooms,
garnish with asparagus and watercress, drizzle with watercress
dressing and olive oil
snacks, starters & sides 14