Overture’s Mushroom Vol au Vent, Cream Sherry, Shaved Truffle and Parsley

This is my interpretation of the Mushroom Vol au Vent main course I had in Overture restaurant at the Hidden Valley Wine Estate in Stellenbosch.

I must point out first of all that this Vol au Vent is as far removed from the Seventies buffet staple filled with some dubious looking prawn cocktail as it is possible to be.

The Chef at Overture, Bertus Basson, has elevated the humble pre-bought classic to fine dining status and I managed to get the recipe. Result.

As you drive into Hidden Valley you are surrounded by stunning scenery that is the contrasting backdrop to an architectural, modern building that houses the wine tasting area and Overture restaurant with its beautiful dining terrace taking full advantage of those spectacular views.

We opted for the 4 course Chef’s Menu with wine pairings, there are also 5 and 8 course options and the menu changes daily.

After ordering our food the professional waitress (who also had a personality, very rare) brought us the bread (below bottom). Not just any bread basket though, the ciabatta and bricohe were accompanied by a smoked aubergine puree, red salt, confit garlic, aioli and a selection of olives all served on a slate tile, my new favourite thing. Everything looks good on a slate tile.

My starter (above top) was Variations of Beetroot, Buffalo Ridge feta, balsamic onion. The contrast of the sweet roasted and pureed beets with the sharp salty feta was wonderful along with the finely sliced lacey, crisp toasts. The Washer Up had the Chicken liver parfait, smoked raisin, verjus jelly, raisin jus (below) which was light and creamy. It was followed by a Peach Sorbet palate cleanser.

My main course: Vol au Vent, mushroom, brandy cream, celeriac, Brussel sprouts was the standout dish for me.  Beautifully crisp and light pastry with an intensely rich and creamy mushroom sauce that was perfectly seasoned and totally moreish. The roasted Brussel sprouts and celeriac gave the dish amazing flavour and I don’t usually like them at all. All topped off with some slivered truffle, you can’t go wrong with truffle and mushrooms can you. This dish was heavenly.

The Washer Up ordered the Pickled Ox Tongue, gnocchi, mustard, roots (below) and really enjoyed it. He was trying to overcome his fear of eating tongue and did. Something about being made to eat tongue out of a tin when he was little apparently. The palate cleanser was a Berry Thyme Sorbet, fresh raspberries, milk jelly.

The desserts were huge, surprisingly so, but we managed to force them down. Coffee Souffle, vanilla ice cream, chocolate sauce served with a Chocolate Grappa shot. And a Deconstructed Lemon Meringue Pie, cinnamon crumble, lemon ice cream.

Overture restaurant is consistently awarded and in the Top 10 restaurants in South Africa which is a lot to live up to. I’m pleased to say that this place doesn’t disappoint, the excellent food and service is definitely up there with the best.

The secret to a light and very well risen Vol au Vent is (I now know) piling three layers of puff pastry on top of each other, glazing with egg wash in between each layer, cutting a circle in the middle of the square half way through the pastry and, very importantly, trimming the edges so that it can rise evenly.

 Following these steps, and making sure you chill your pastry before you put it in the oven, should result in perfectly puffed up pastry. Well if it worked for me….

You then leave them to cool before removing the circle from the top of the vol au vents.

And then hollowing out the inside so you can fill it with gorgeous creamy mushrooms.

In my version I used Greek yoghurt rather than cream (those chefs love a bit of butter and cream) and I used a sweet sherry rather than brandy because that’s what I had. Mushrooms and sherry are a classic combination anyway, oh and I added a bit of fresh parsley.

*Remember to defrost your puff pastry in the fridge overnight before you need it*

Mushroom Vol au Vent Recipe

Makes 3, vegetarian. Adapted from Bertus Basson

Prep time: 30 mins (not including defrosting) Cooking time: 20-25 mins

• 1 roll/block puff pastry (defrosted in the fridge overnight)
• 1 egg, beaten
• 1 tbsp sugar
• 100 ml milk
• 500 gr mushrooms, sliced
• 1 large onion, finely chopped
• 4 cloves garlic, finely chopped
• 1 tsp thyme
• a big splosh or 2 of sweet sherry or brandy
• 3 sml pots (375 ml) Greek yoghurt
• salt & black pepper
• 3 tbsp cream cheese
•  a big handful of fresh parsley, finely chopped plus leaves for garnish
• milk to thin sauce if necessary
• a couple of thin slices of black truffle, finely julienned (optional)

Whisk together, the egg, sugar and milk with a fork for the glaze and set aside. Roll out the puff pastry on a floured board to a 12 x 12 inch square about 2-3 mm thick. With a sharp knife cut into 9 equal squares 4 x 4 inches each. Three rows of three (see picture above).

Stack three squares on top of each other, brushing with glaze in between each layer. Repeat so you have three stacks of three.  Put these in the fridge for about 15 minutes to chill. Preheat oven to 180 C and line a baking sheet with baking paper.

Remove from the fridge and trim the edges with a sharp knife. Brush the top with the glaze (if you haven’t already) and use a round cutter or glass to cut a circle in the centre of each square about half way through the pastry. Place on the lined baking tray and bake for 20-25 minutes until puffed and golden brown.

Leave to cool then remove the circle from the top of each one. I kept mine  to top each one off, like a little hat. Now hollow them out by removing as much of the pastry as possible from inside.

For the filling, heat a tablespoon of olive oil in a large pan over a medium high heat and cook the onion and a pinch of salt for about 4 minutes until softened and starting to brown, then add the garlic & thyme and cook for a further minute. Add the sliced mushrooms and cook until nicely browned.

Add a couple of sploshes of sherry and cook out for a minute then add the yoghurt, stirring to combine. Season well with salt & black pepper and cook to reduce the sauce slightly and intensify the flavour. Turn off the heat and stir through the cream cheese and chopped parsley.  Taste for seasoning.

I wanted my filling quite thick and creamy, if you would like it more like a sauce, just add some milk at the end until you are happy with the consistency.

To serve: Heat the vol au vent for a few minutes in a warm oven, place on  your serving plate, fill with the mushrooms, top with the pastry circle and garnish with the slivered truffle and parsley leaves. I served this with a simple green salad dressed with olive oil & lemon juice. Roasted Brussel sprouts and celeriac are lovely too if they are in season where you are.

For more information about Hidden Valley wines and Overture Restaurant visit their website here.