return to recipe page

Wild Mushroom and Smoked Bacon Vol-au-Vent (taken from Terra Cooking from the Heart of Napa Valley) "Mushrooms and bacon are such a natural combination-a marriage of flavours that bring out the best in each other. We serve this is flaky pastry shells, which soak up some of the rich sauce and become meltingly tender. Try to buy bacon produced by a small company. You'll find it's usually less salty and has a truer smoked flavour than commercial brands. We use a locally made apple wood-smoked bacon that has a clean, fruity sweetness. You can make a vegetarian version of this dish by omitting the bacon and the stock and adding a little Parmesan cheese to the cream sauce."

Vol-au-Vent 14 ounces all-butter puff pastry 1 egg yolk 1/4 teaspoon water Preheat the oven to 400 degrees F On a lightly floured board, roll the puff pastry out into a 7 by 14-inch rectangle 3/16 inch thick. Using a 3 and 1/2-inch round cookie cutter, cut out 8 rounds from the sheet of puff pastry. Using a 2 and 1/2-inch round cookie cutter, cut out 4 rounds from the centre of 4 of the large rounds to form rings. In a small bowl, combine the egg yolk with the water to make an egg wash. Brush the rings and the smaller rounds with the egg wash. Place the rings, brushed side down, on top of the larger rounds so that the 3 and 1/2-inch rounds are a double thickness on the outside. Match the ring up carefully and don't press hard; the puff pastry will puff better if it is not pressed down. Brush the tops of the rings only with the egg wash, being careful not to let any of it drip down the sides of the puff pastry. Place the vol-au-vents and the 2 and 1/2-inch rounds on a baking sheet pan lined with parchment paper, and refrigerate for at least 15 minutes. Bake for 15 minutes, or until golden brown on top and cooked through on the bottom. Keep warm in a 200 degree F oven, or reheat in a 350 degree F oven for 2 minutes before serving. Mushroom Sauce 2 teaspoons unsalted butter 1 slice bacon, cut into 1/4 inch-wide strips (about 1 tablespoon 1 tablespoon minced shallot 6 ounces wild mushrooms, cleaned and cut into bite-size pieces 1/8 teaspoon minced garlic pinch of chopped fresh thyme 1/4 cup good beef stock 2 cups heavy cream salt and freshly ground black pepper to taste Melt the butter in a large sauté pan or skillet over high heat. Add the bacon and shallots, lower the heat to medium, and sauté until the shallots are soft, about 3 minutes. Add the mushrooms and garlic, increase the heat to high, and sauté for 2 minutes longer. Add the thyme, stock, and cream, and bring to a boil. Lower the heat to a simmer and cook until the sauce thickens slightly, about 3 minutes. Season with salt and pepper. Garnish 4 fresh thyme sprigs 2 teaspoons chopped fresh chives Assemble Place one vol-au-vent in the centre of each of 4 warmed plates. If the centres of the vol-au-vent are puffed up, tap them down gently with your finger to make a well; be careful not to break through the bottom. Divide the sauce and mushrooms among wells of the vol-au-vents, putting most of the sauce and the extra around the outside. Garnish each well of mushrooms with a sprig of thyme, then set a 2 and 1/2 inch round on top. Sprinkle with chives.

serve with Lailey Vineyard 2002 Canadian Oak Chardonnay or 2002 Canadian Oak Pinot Noir www.laileyvineyard.com