Black Trumpet Vol-au-Vont

Soak the black trumpets in the water for about 30-40 minutes to rehydrate.

A l’aide d’un emporte pièce, réalisez un rond dans votre pâte feuilletée. Réalisez-en un second de la même taille et, avec un emporte-pièce plus petit, enlevez le milieu pour qu’il ne reste que les bords.

Place the pastries in an oven and cook for 10-15 minutes, it should come out golden brown.

In a hot pan, add in a knob of butter and brown it a little. Next, add in the diced mushrooms, drained black trumpets and chopped garlic and saute for 10-15 minutes as well. Next add in the mascarpone and adjust the seasoning to your liking.

With a knife tip, hollow out the middle of the puff pastry shells. Add in the mushroom and mascarpone mixture, top with grated parmesan and brown in the same oven for 5 minutes or until desired colour is achieved. Take it out of the oven and it is ready to be served.