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!).
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.