Chef Tee’s Vol-au-Vent with Fiddleheads & Ramps
Serves 4
Prep time: 5 minutes; cooking time: 10-to-15 minutes
Ingredients

  • 2 Tbsps. canola oil
  • ¼ lb. fiddlehead greens
  • ¼ lb. ramps, cut into 1 1/2 inch pieces
  • ¼ 1b. fresh pearl onions
  • 4 cremini mushrooms
  • 1-to-2 Tbsps. heavy cream
  • ¼ cup chicken stock or sherry
  • Salt & Pepper to taste
  • 2 Tbsps. butter (optional)
  • Small puff pastry shells/cups (follow directions on package to heat)

Directions

  1. In medium skillet, heat oil over medium-high heat; add fiddleheads, ramps, mushrooms, onions.
  2. Cook vegetables until fiddleheads start to turn brown, onions begin to caramelize (about 5-to-10 minutes).
  3. Deglaze pan w/stock or sherry.
  4. Stir in cream; cook until sauce thickens (about 2-to-3 few minutes)
  5. Season to taste w/Salt & Pepper.
  6. Turn off heat; stir in butter.
  7. Spoon vegetables into puff pastry shells; serve.