Mushroom Bourguignon

Ingredients

• 1-1/2 ounces dried mushrooms (such as a mix of porcinis and wild mushroom mix)
• 1 liter water
• For the Bourguignon:
• 2 tablespoons extra virgin olive oil (divided)
• 2 tablespoons unsalted butter (divided)
• 2 pounds button or crimini mushrooms, cleaned and quartered
• 1 medium onion, finely diced
• 1 large carrot, finely diced
• 2 tablespoons tomato paste
• 2 medium cloves garlic finely chopped
• 1-1/2 tablespoons flour
• 1 cup red wine
• 2 cups mushroom broth
• 2 bay leaves
• 1-1/2 teaspoons fresh thyme
• Salt and freshly ground black pepper, to taste
• Torn parsley tossed in a splash of lemon juice and olive oil for garnish
• For the Vol au Vents:
• 2 packages frozen puff pastry thawed (Sasha Davies uses Grand Central’s)
• 1 egg
• 1 tablespoon heavy cream

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