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Mushroom filled pastry

post #1 of 10
4/11/12 at 9:18am
Thread Starter 

There was this dish I had at the Biltmore in Miami a while back I am trying to find the name for.  It was made with an assortment of mushrooms sauteed in a sort of creamy sauce.  Then they took something like a biscuit or a pastry and cut a hole out of the middle of it and filled it with the mushrooms and the sauce.  The name was something with a V, or 2.  It was a french name if I remember correctly.  Does anybody know what this is called.

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post #2 of 10
4/11/12 at 10:07am

Its called a "vol-au-vent"

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

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post #3 of 10
4/11/12 at 1:17pm

Vol Au Vent is correct and most of them buy them frozen already to bake. They bake at 400 and come out crispy.  Can also be filled with pastry cream  then strawberries or choco sauce and whipped cream. Easy , look nice and yum yum.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...
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post #4 of 10
4/11/12 at 1:52pm

You can buy frozen puff pastry and stamp out your own as well or just whoop up a batch of fresh puff pastry. If you have any extra PP you can add a mille-feuille to the dessert repertoire another evening.

 

Dave

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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post #5 of 10
4/11/12 at 1:54pm

You see Vo-au- vent  most often filled with sauced fowl or fish.

Actually any type of stew could be used to make something simple look a bit more fancy

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

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post #6 of 10
4/11/12 at 2:12pm
Quote:
Originally Posted by berndy View Post

You see Vo-au- vent  most often filled with sauced fowl or fish


... or seafood AND quenelles!

 

In individual portions they're often called "Bouchées à la Reine". 

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post #7 of 10
4/11/12 at 2:24pm

And if you do Seafood or Quenelles and top it with a Hollandaise you are getting a real elegant meal

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

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post #8 of 10
4/11/12 at 3:23pm
Quote:
Originally Posted by berndy View Post

And if you do Seafood or Quenelles and top it with a Hollandaise you are getting a real elegant meal


Sounds tasty. The ones I had were made with a bechamel sauce. I haven't had any in years, but just talking about it makes me salivate. licklips.gif

 

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post #9 of 10
4/11/12 at 4:37pm

P-farms also makes a puff pastry thing that you don't have to cut from a whole sheet.

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post #10 of 10
4/23/12 at 4:27pm
Quote:
Originally Posted by berndy View Post

Its called a "vol-au-vent"


Yeah you beat me to the punch.
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