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Mushroom, Spinach, and Gruyère Vol-Au-Vent

Mushroom, Spinach, and Gruyère Vol-Au-Ventwith Endive and Arugula Salad

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On the menu Dec 10 — Dec 16

French for “flying in the wind,” vol-au-vent is a dish often served as an appetizer or hors d’oeuvre, featuring mini puff pastry cups filled with a creamy, savory filling. Here, we’ve made it into a main course, spooning a decadent combination of cremini mushroom, spinach, and Gruyère cheese into squares of buttery puff pastry. Served with a bright side of endive and arugula salad, this meal is the epitome of easy elegance. 

  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Giuseppe

By Chef Giuseppe

Calories750
Protein26g
Total Carb55g
Total Fat49g
Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • cremini mushrooms
    cremini mushrooms
  • lemon
    lemon
  • garlic
    garlic
  • scallion
    scallion
  • flour
    flour
  • puff pastry
    puff pastry
  • thyme
    thyme
  • baby spinach
    baby spinach
  • nonfat sour cream
    nonfat sour cream
  • shredded Gruyère cheese
    shredded Gruyère cheese
  • red endive
    red endive
  • baby arugula
    baby arugula

What You'll Need

  • olive oil
  • eggs
  • kosher salt
  • black pepper
  • baking sheet
  • 12" large pan

Allergens