Discover Newport has brought us Chef Dan Knerr from The Black Pearl making Wild Mushroom Vol au vent.
4 each puff pastry shells
1 1/2 to 2 cups assorted wild mushrooms
1 tbsp extra virgin olive oil
1 tbsp butter
1/2 tsp. white truffle oil
1 tsp. chopped chives
1 tbsp chopped shallots
For the sauce:
1.25 cup whole milk
1.25 cup heavy cream
3 tbsp clarified butter
1/6 cup flour
1/4 whole white onion
1 whole clove
pinch of nutmeg
salt and white pepper to taste
4 to 6 squash blossoms chopped
1 large tomato-peeled seeded and diced
2 tsp. of chopped toasted pistachios
Combine butter and flour and whisk in a sauce pan.
In a separate pan, simmer the milk, cream, onion, clove, nutmeg for 15 minutes.
Pour hot mixture into roux of butter and flour. Simmer for 10 minutes. Strain out onion and clove.
Combine chopped squash blossoms and tomato into the sauce and simmer 5 minutes.
In saute pan, combine extra virgin olive oil and butter. Saute the mushrooms, salt and white pepper for 2-3 minutes.
Add chopped shallots and continue cooking.
Portion mushrooms in puff pastry shells. Drizzle white truffle oil on top of mushrooms. Garnish with chopped chives.
Plate pastry shell with sauce underneath, garnish with pistachios.