Mushroom, Spinach, and Gruyère Vol-Au-Vent with Endive and Arugula Salad
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Ingredients & Equipment
What we send
- 6 ouncescremini mushrooms
- 2 clovesgarlic
- 2 tablespoonsflour
- 45-inch squares puff pastries
- 1/8 ouncethyme
- 2 ouncesbaby spinach
- 2 ouncesnonfat sour cream
- 2 ouncesshredded Gruyère cheese
- 1red endive
- 3 ouncesbaby arugula
What You’ll Need
- olive oil
- kosher salt
- black pepper
- baking sheet
- 12" large pan
Preheat oven to 375°F. In a small bowl, whisk 1 egg. Wipe mushrooms clean with a damp paper towel and thinly slice. Halve lemon. Using the flat side of a knife, gently crush garlic cloves. Rinse remaining produce. Trim and discard scallion roots and thinly slice, keeping whites and light greens separate from dark greens.
Cut and Bake Pastry
Sprinkle flour onto a clean, dry surface, and add puff pastry in a single layer. Using a small knife, cut a circle out of the center of 2 squares, leaving a 1-inch border. Stack cut squares on remaining 2 whole squares, then transfer to baking sheet. Add circle cutouts alongside. Lightly brush tops of pastry with egg. Bake until puffed and golden brown, 10-15 minutes. Set aside to cool.
While puff pastry bakes, heat 1 tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, add crushed garlic and cook, stirring, until fragrant, about 1 minute. Stir in scallion whites and light greens until beginning to soften, 1 minute more.
Add whole thyme sprigs and mushrooms to pan with aromatics, still over medium high. Cook, stirring occasionally, until mushrooms are golden, 8-10 minutes (skip to Step 5, but don't forget to come back!). Then, stir in spinach to wilt, 1-2 minutes more. Remove pan from heat, and remove and discard garlic and thyme. Season with ⅛ teaspoon salt and pepper. Stir in sour cream, Gruyère, and 1 squeeze lemon juice to combine.
While mushrooms cook, in a large bowl, whisk together juice of ½ lemon, 2 tablespoons olive oil, ⅛ teaspoon salt, and pepper as desired to combine. Halve endive lengthwise, then cut core out in a wedge shape and discard. Thinly slice endive crosswise and add to bowl with dressing, along with arugula—hold off on tossing until ready to serve, so your salad doesn't turn soggy.
Spoon mushroom, spinach, and Gruyère filling into wells of puff pastries. Transfer vols-au-vent to serving plates, garnish with scallion dark greens, and serve with circle cutouts as lids. Toss salad to coat with dressing and serve alongside. Cut remaining lemon into wedges for squeezing over, if desired. Enjoy!