Vol-Au-Vent Filled With Creamy Celeriac & Wild Mush

Name: Vol-Au-Vent Filled With Creamy Celeriac & Wild Mushrooms From 'Home Made Winter'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large red onion, cut into thin rings; 1 tablespoon olive oil; 2 sprigs fresh rosemary; 3 tablespoons (50 ml) red wine; 2 tablespoons raspberry vinegar; 1 tablespoons ginger syrup from a jar of preserved ginger; Salt and freshly ground black pepper; 4 1/2 cups (1 l) vegetable broth; 1/2 celeriac, peeled and cut into 1-inch (2-cm) chunks; 14 ounces (400 g) wild mushrooms, cleaned and torn or cut into equal pieces; 3 tablespoons (50 g) butter; Salt and freshly ground black pepper; 1 onion, diced; 2 large cloves garlic, minced; 1 tablespoon chopped fresh rosemary; 3 tablespoons all-purpose flour; 1/3 cup (75 ml) creme fraiche; 1/3 cup (75 ml) dry sherry or marsala wine; 2 1/2 cups (300 g) all-purpose flour; Salt; 1/2 cup plus 2 tablespoons (150 g) butter; Ice water; 1 egg, beaten

Servings: persons

1 large red onion, cut into thin rings
1 tablespoon olive oil
2 sprigs fresh rosemary
3 tablespoons (50 ml) red wine
2 tablespoons raspberry vinegar
1 tablespoons ginger syrup from a jar of preserved ginger
Salt and freshly ground black pepper
4 1/2 cups (1 l) vegetable broth
1/2 celeriac, peeled and cut into 1-inch (2-cm) chunks
14 ounces (400 g) wild mushrooms, cleaned and torn or cut into equal pieces
3 tablespoons (50 g) butter
Salt and freshly ground black pepper
1 onion, diced
2 large cloves garlic, minced
1 tablespoon chopped fresh rosemary
3 tablespoons all-purpose flour
1/3 cup (75 ml) creme fraiche
1/3 cup (75 ml) dry sherry or marsala wine
2 1/2 cups (300 g) all-purpose flour
Salt
1/2 cup plus 2 tablespoons (150 g) butter
Ice water
1 egg, beaten

1
Make the compote first so that it can cool while you make the rest: Saute the onion in the oil over very low heat, and add the rosemary. When the onion is soft, add the wine, vinegar, and ginger syrup and season with salt and pepper. Simmer over low heat for another 15 minutes, until the ingredients are integrated. Set aside until ready to use.
2
Bring the broth to a boil. Add the celeriac and simmer until tender. Drain, reserving the broth. Set aside.
3
Quickly saute the mushrooms in half the butter over high heat. Season with salt and pepper. Set aside.
4
Melt the remaining butter in a large pan over medium heat. Add the onion and saute until it begins to brown. Add the garlic and rosemary and saute for 2 minutes. Stir in the flour. Stir in the broth, cooking and stirring until the sauce is just thicker than yogurt. Stir in the creme fraiche and sherry. Cook the sauce until it's thick. Stir in the celeriac and mushrooms.
5
Preheat the oven to 350u00b0F (180u00b0C).
6
Combine the flour and salt in a bowl and cut in the butter until the mixture resembles a coarse meal. Add a few drops of ice water to make a nice, smooth dough. Wrap it in plastic wrap and let it rest in the fridge for 30 minutes.
7
Grease 6 small pie plates or 1 large pie plate. Roll out the dough on a well-floured surface to 1/4 inch (6 mm) thick. Line the pans with the dough and trim off the excess dough around the edges. Cut out some decorations from the remaining dough. I like to make stars. Keep the decorations under plastic wrap until ready to use.
8
Fill the dough with the mushroom filling. Place the stars on the vol-au-vents and brush all with beaten egg. Bake the vol-au-vents about 25 minutes, until they're golden brown. Serve with the compote and a green salad.

807

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 large red onion, cut into thin rings, 1 tablespoon olive oil, 2 sprigs fresh rosemary, 3 tablespoons (50 ml) red wine, and more.

Yes, Vol-Au-Vent Filled With Creamy Celeriac & Wild Mushrooms From 'Home Made Winter' falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vol-Au-Vent Filled With Creamy Celeriac & Wild Mushrooms From 'Home Made Winter'

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions