Vegan Vol-au-Vent with Creamy Mushrooms 🌱

It’s Christmas time all over the world, and Christmas here at home. And Thursday. Which means another episode of Swiss Food Discovery. Today, I have the honor to present a dish my in-laws served at Christmas for many years. Well, my vegan version thereof, obviously. Så riktig god jul ✨ Feliz natal ✨ Shenoraavor Nor Dari ✨ Feliz Navidad ✨ Sretan Bozic ✨ Ein fröhliches Weihnachten ✨ Kala Christougenna ✨ Yoi kurisumasu ✨ Which means a very merry Christmas to you ✨ Merry Christmas everybody! ✨

Vol-au-vent: Create these small hollow cases by cutting a disc and a ring with the same diameter in vegan puff pastry. Stack the ring on top of the disc, brush with oat milk and bake according to package instructions. Or use store-bought cases.

Mushrooms: Clean and fry mushrooms of yo liking in some olive oil. You can use fresh, frozen, canned and/or rehydrated dried ones. I used morels, chanterelles and button mushrooms. Season with fleur de sel.

Sauce: Combine mushroom broth, Ponzu, Worcestershire sauce, Dijon mustard and tomato purée to your liking. Add vegan sauce thickener and simmer until thickish. Add soy cream for smoothness.

Assembly: Arrange vol-au-vents and mushrooms on a brush-stroke of sauce. Fill the vol-au-vents with more sauce and mushrooms. Decorate with violet blossom and different micro greens.

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