Salmon & Shrimp of the Woods Vol-au-Vent (Aborted Entoloma Mushrooms)

Preparation time : 15 minutes
Cooking time : 30 minutes
Servings : 4

Ingredients

300 g (2 cups) fresh Shrimp of the Woods (Aborted Entoloma mushrooms), cleaned and cut into 1-inch pieces
500 g (2 ½ cups) fresh or canned salmon
125 ml (½ cup) diced onion
125 ml (½ cup) diced celery
125 ml (½ cup) diced carrot
250 ml (1 cup) frozen peas
7 ml (½ tsp) dried tarragon
7 ml (½ tsp) salt
1.25 ml (¼ tsp) black pepper
45 ml (3 tbsp) butter
45 ml (3 tbsp) flour
500 ml (2 cups) milk
Vol-au-vent shells

Preparation

Prepare the salmon

If using fresh salmon, poach it gently in simmering salted water for 8–10 minutes, then flake it into bite-sized pieces.

If using canned salmon, drain well and flake

Cook the vegetables and mushrooms

In a large skillet, melt 15 ml (1 tbsp) butter over medium heat.
Add onion, celery, carrot, and Shrimp of the Woods mushrooms.
Cook for about 5–7 minutes, until softened and fragrant. Set aside.

Make the béchamel sauce

In a saucepan, melt the remaining 30 ml (2 tbsp) butter over medium heat.
Stir in flour and cook for 1 minute to form a roux.
Gradually whisk in the milk until smooth and thickened (5–7 minutes).
Season with salt, pepper, and dried tarragon.

Combine filling

Add the cooked vegetables, mushrooms, salmon, and peas into the sauce.
Stir gently until evenly coated and heated through.

Assemble the vol-au-vent

Warm the vol-au-vent shells in the oven according to package instructions.
Spoon the creamy salmon and mushroom mixture into each shell.

Serve

Serve hot, garnished with fresh herbs if desired.