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Pie with mushrooms & artichoke

A classic vol-au-vent in a refined style: creamy artichoke cream and mushroom filling with a rich cèpes cream sauce, served with fresh butterhead lettuce and a soft-boiled egg.Recipe for 4 people.

Ingredients

1Shallot (chopped)
1Garlic puree
Butter (for frying)
4Patties
Herb butter
250gMushroom mix (sliced)
10gCurry paste
100gRoasted artichoke
Pepper and salt (optional)
500mlartichoke cream

1Shallot (chopped)
1Sprig of thyme
200mlWhite wine
1Bay leaf
200mlCream
10gDried cèpes
1Garlic puree
Butter (for frying)
Pepper and salt
200gCold butter (in cubes)

Butterhead lettuce
Basil oil
Free-range hen's egg (soft-boiled)
Chives (finely chopped)
Parmesan cheese

Preparation

  1. Cut the top off the pastry cases and gently press the filling inward.
  2. Melt the herb butter and brush the pastry cases with it.
  3. Place the pastry cases in the oven for about 8 minutes at 140°C.
  4. Sauté the chopped shallot together with the garlic purée and curry paste in butter (do not let it color).
  5. Cut the artichokes and mushrooms into coarse pieces and fry them along.
  6. Add extra butter during frying if needed.
  7. Season to taste with pepper and salt.
  8. Mix the artichoke cream with the sautéed mushroom mixture.

  1. Sauté the shallot and garlic in butter.
  2. Add the thyme and bay leaf and briefly fry along.
  3. Deglaze with white wine and reduce until the alcohol has evaporated.
  4. Rinse the cèpes under running water and add them to the cream.
  5. Gently heat until the cèpes are soft.
  6. Puree with a hand blender into a smooth cèpes cream.
  7. Strain the wine mixture and add the cèpes cream.
  8. Season with pepper and salt.
  9. Heat the sauce and whisk in the cold butter.

  1. Braise the washed butterhead lettuce briefly in basil oil.
  2. Season with a little salt.
  3. Place the warm pie on the plate.
  4. Put the butterhead lettuce on top and the soft-boiled egg on top of that.
  5. Spoon the sauce around and grate some Parmesan cheese over it.
  6. Garnish to taste with chives.