Ask young and old Luxembourgers – everybody loves a Bouchée à la Reine! A buttery vol-au-vent pastry filled with a creamy chicken and mushroom ragout. For this vegetarian version, I’m using smoked tofu and flavouring the ragout with a hint of tarragon (as tarragon and mushrooms are a match made in heaven!).
You can find the recipe here.
This recipe was created as part of my “Recipes for Staying Home” show, to flatten the curve during the 2020 Covid-19 outbreak. The concept is to inspire people to cook comfort dishes with ingredients they have at home – I show basic recipes that can be adapted with all kinds of other ingredients.