14 oz (400 g) fresh ceps (boletus edulis) or ox tongue or beefsteak fungus
8 vol-au-vent cases
3 1/2 oz (100 g) finely chopped onion
1 shallot, finely chopped
1 1/2 oz (40 g) butter
2 fl oz (60 ml) dry sherry or dry white wine
2 fl oz (60 ml) chicken stock
1 1/2 tbsp paprika pinch cayenne pepper or chilli powder
1 tbsp plain flour
3 1/2 fl oz (100 ml) milk
3 1/2 fl oz (100 ml) soured cream
1 1/2 tbsp finely chopped parsley
salt and pepper
8 vol-au-vent cases
3 1/2 oz (100 g) finely chopped onion
1 shallot, finely chopped
1 1/2 oz (40 g) butter
2 fl oz (60 ml) dry sherry or dry white wine
2 fl oz (60 ml) chicken stock
1 1/2 tbsp paprika pinch cayenne pepper or chilli powder
1 tbsp plain flour
3 1/2 fl oz (100 ml) milk
3 1/2 fl oz (100 ml) soured cream
1 1/2 tbsp finely chopped parsley
salt and pepper
method
1. Preheat the oven to 350°F (180°C) mark 4; heat the vol-au-vent cases for 10 minutes before you fill them. Make the filling: trim and wipe the mushrooms with a damp cloth or rinse briefly and dry with kitchen paper.
2. Chop coarsely. If you use dried boletus edulis mushrooms, allow about 4 oz (120 g) and soak for at least 30 minutes in lukewarm water before draining and squeezing out excess moisture. Chop fresh or dried, presoaked mushrooms coarsely.
3. Cook the onion and shallot very gently in a very wide saucepan in the butter for 10 minutes, stirring frequently. When wilted and tender add the mushrooms and saute over a higher heat for 2 - 3 minutes. Season with a little salt and pepper and add the sherry and stock. Stir, cooking for 2 - 3 minutes, to allow the liquid to reduce.
4. Reduce the heat a little, sprinkle in the paprika, cayenne or chilli powder and the flour, stir well and then gradually stir in the milk and cream.
5. Cover and cook over low heat for 4 minutes, then remove the lid and reduce the sauce over a moderate heat for a few minutes. Add the parsley. Fill the hot vol-au-vent cases with this mixture and serve.
2. Chop coarsely. If you use dried boletus edulis mushrooms, allow about 4 oz (120 g) and soak for at least 30 minutes in lukewarm water before draining and squeezing out excess moisture. Chop fresh or dried, presoaked mushrooms coarsely.
3. Cook the onion and shallot very gently in a very wide saucepan in the butter for 10 minutes, stirring frequently. When wilted and tender add the mushrooms and saute over a higher heat for 2 - 3 minutes. Season with a little salt and pepper and add the sherry and stock. Stir, cooking for 2 - 3 minutes, to allow the liquid to reduce.
4. Reduce the heat a little, sprinkle in the paprika, cayenne or chilli powder and the flour, stir well and then gradually stir in the milk and cream.
5. Cover and cook over low heat for 4 minutes, then remove the lid and reduce the sauce over a moderate heat for a few minutes. Add the parsley. Fill the hot vol-au-vent cases with this mixture and serve.
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