Heat up vol au vent shells in the oven for a few minutes.
Put wild mushrooms in water to hydrate, slice mushrooms.
Put butter in a pan with olive oil till it melts.
Add onions, leeks and celery, rosemary, basil, thyme and oregano and a clove of grated garlic.
Add the button mushrooms.
Add a pinch of salt and pepper.
Add the white wine and reduce all the way till all the liquid is evaporated.
Add the cream to the mix reduce to a thick consistency.
Once ready fill it in the vol au vent case and garnish with chive leaves.
Vol-Au-Vent cases topped with creamy seasoned mushrooms, sprinkled with a hint of chive leaves.