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Mushroom, Spinach, and Gruyère Vol-Au-Vent

Mushroom, Spinach, and Gruyère Vol-Au-Vent with 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
  • Calories 750
  • Protein 26g
  • Total Carb 55g
  • Total Fat 49g

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
    • 6 ounces
    • cremini mushrooms
  • lemon
    • 1
    • lemon
  • garlic
    • 2 cloves
    • garlic
  • scallions
    • 2
    • scallions
  • flour
    • 2 tablespoons
    • flour
  • puff pastries
    • 4
    • puff pastries
  • thyme
    • 1/8 ounce
    • thyme
  • baby spinach
    • 2 ounces
    • baby spinach
  • nonfat sour cream
    • 2 ounces
    • nonfat sour cream
  • shredded Gruyère cheese
    • 2 ounces
    • shredded Gruyère cheese
  • red endive
    • 1
    • red endive
  • baby arugula
    • 3 ounces
    • baby arugula

What You’ll Need

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

Allergens