Holiday recipe: Myriam Baya's truffle vol-au-vent
For the holiday season, the author Myriam Baya, better known on Instagram under the account @lacuisinecestsimple followed by more than 17k subscribers, has teamed up with Coca-Cola to imagine a recipe as easy as it is festive : a vegetarian vol-au-vent with truffles, all the secrets of which we reveal to you.
Ingredients for 2 people:
- (cookies) vol-au-vent
- 10g dried mushrooms
- 500g mixed mushrooms
- 1 small clove of garlic
- 300ml fresh cream
- 1 tbsp. tartufata (truffle salsa)
- a few sprigs of chopped chives
- a large knob of butter
- Salt and pepper from the mill
Preparation :
- Preheat the oven to 180°C.
- Place the dried mushrooms in a bowl.
Cover them with slightly lukewarm water and let stand while brushing and then slicing the fresh mushrooms into thin strips. Melt the butter in a sauté pan. When it starts to foam, sauté the dried mushrooms, previously drained, with the fresh mushrooms while stirring.
Do this over high/high heat so they release their water quickly without wilting too much. Once the mushrooms are cooked, add the crushed garlic clove to the garlic press, pour in the cream then add the tartufata to the sauté pan. Mix and adjust the seasoning with salt and pepper.
- Reheat the vol-au-vent (biscuits) for 5 to 8 minutes in the preheated oven.
- Fill them with mushroom sauce, all set on hot plates.
Sprinkle with chopped chives just before serving.
