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Veggie Bouchée à la Reine

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. So I had to come up with a veggie Bouchée à la Reine. For this 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!).

If you’re looking for a classic Bouchée à la Reine recipe, check here.

This recipe was created as part of my “Recipes for Staying Home” show for RTL.

This is a recipe from my cookbook ‘Flavours of Home’.

Ingredients

SERVES 2

1 onion
500g mushrooms
½ block of smoked tofu (100g)
50g butter
2 garlic cloves
125ml white wine
250ml cream
1 tbsp tarragon, chopped
1 tbsp parsley, chopped
1 tsp cornstarch
salt and pepper

To serve:
2 bouchée cases
rice

Method

Peel and chop the onion. Quarter 350g of the mushrooms, finely chop the remaining mushrooms. Cut the tofu into cubes.

Melt half the butter in a saucepan and fry the onions with a pinch of salt for 8 minutes until really soft. Peel and crush the garlic cloves, add to the onions in the pan and fry for another two minutes. Transfer into a bowl and set aside.

Melt the remaining butter in the pan and fry the quartered mushrooms with a pinch of salt for about 4 minutes, until they start releasing their juices. Add the chopped mushrooms and fry for another 8 minutes, until all the juices have been released and absorbed, and the mushrooms are browning.

Add the fried onions and the tofu to the mushrooms in the pan, then add the white wine and cook for a couple of minutes. Add the cream and herbs and bring to the boil.

Dilute the cornstarch in 2 tablespoons of water and add to the boiling cream, stir to thicken.

While the sauce is cooking, put the vol-au-vent pastries into a 120°C preheated oven and warm through for 10 minutes.

Cut open the lid of the vol-au-vent pastries, fill each pastry generously with the mushroom ragout and top with the pastry lid. Serve with a side of rice and more ragout.