Serves 2

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.