French In A Flash (Classic): Wild Mushroom Vol-Au-Vent Recipe

• 1 sheet of frozen puff pastry, thawed but very cold
• 1 1/2 tablespoons unsalted butter
• 8 ounces wild mixed mushrooms, chopped to a rubble
• 1 whole, smashed garlic clove
• 2 stems fresh thyme
• 1 tablespoon dry white wine
• 2 tablespoons creme fraiche

1. Preheat the oven to 400u0b0F.
2. Lightly flour a cutting board, and place the pastry on it. Cut out 9 circles from the pastry using a 2.5-inch biscuit cutter. Use a 1.5-inch biscuit cutter to make an indent (not all the way through) in the center of each pastry circle.
3. Bake the puff pastry for 20 minutes.
4. Meanwhile, make the mushroom filling mixture. Melt the butter in a wide saute pan. Add the mushrooms, garlic, and thyme. Saute the mixture over medium heat for about 4 minutes, until the mushrooms have greatly shrunk in size and the pan has dried out. Season with salt and pepper, and add the wine. Allow to reduce. Remove the garlic and thyme stems from the pan, and take the pan off the heat. Stir in the creme fraiche.
5. Use a paring knife to gently remove the center disc from each puff pastry shell. Reserve. Fill the cavity with the mushroom mixture, and replace the pastry disc.

pastry, unsalted butter, mixed mushrooms, garlic, thyme, white wine, crueme fraueeche

Taken from www.seriouseats.com/recipes/2010/09/french-in-a-flash-classic-wild-mushroom-vol-a-vent-recipe.html (may not work)