Cooking Instructions
1.
Grab your
Puff Pastry (2)
and let it sit on your kitchen counter until completely thawed.
2.
Take the
Mushrooms (3 cups)
, wash them and slice them up.
3.
In a skillet heat up one of the
Garlic (1 clove)
and
Extra-Virgin Olive Oil (2 Tbsp)
. Add the mushrooms and season with
Salt (to taste)
and
Ground Black Pepper (to taste)
and pour in the
Red Wine (1/2 cup)
.
4.
Cook uncovered on medium-high for about 15 minutes. Add the
Fresh Parsley (1 Tbsp)
and set aside.
5.
Take the
Fresh Spinach (10.5 oz)
and wash them and cut them up.
6.
In a skillet, heat up the
Extra-Virgin Olive Oil (1 Tbsp)
with
Butter (1 Tbsp)
. Add the spinach and stir well, season with
Salt (to taste)
and
Ground Black Pepper (to taste)
and minced
Garlic (1 clove)
.
7.
Set aside and chop them up finely.
8.
Preheat the oven to 180 degrees C (350 degrees F).
9.
In a bowl combine the
Egg (1)
,
Salt (to taste)
,
Ground Black Pepper (to taste)
, and
Parmesan Cheese (1 Tbsp)
and the
Heavy Cream (1/2 cup)
. Beat up all the ingredients together for 1-2 minutes.
10.
Grab one of these cute heart shape pan. Roll out the puff pastry sheet, and cut it out into 2 big hearts. Place one into the pan, pressing well around the edges.
11.
Add the chopped
Emmental Cheese (2 Tbsp)
, mushrooms , spinach, and then pour in half of the egg mixture, fold the edges. Bake at 180 degrees C (350 degrees F) for about 20 minutes.
12.
Repeat one more time to make the second quiche.
13.
Now on to the heart-shaped vol-au-vents! Roll out the second sheet of puff pastry and using cookie cutters, cut out hearts. Put together the
Egg (1)
and the
Milk (2 Tbsp)
to make the egg-milk wash.
14.
Now take 3 of the hearts, brush one with the egg-milk wash, then using a smaller cookie cutter, cut off the center of the other 2 hearts, brush them with the wash and place them on top of the first heart.
15.
Bake at 200 degrees C (400 degrees F) for about 15-20 minutes or until the hearts are nice and buff and got a nice golden color. Remove from the oven and let them cool down.
16.
Meanwhile, prepare the filling. In your blender put the sauteed spinach with the
Mascarpone Cheese (1/2 cup)
and the remainder tablespoon of
Parmesan Cheese (1 Tbsp)
and blend until you get a nice, smooth cream.
17.
Place the cream into a pasty bag and fill up the center of your vol-au-vents then decorate with a few slices of mushrooms. Serve and enjoy!
