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Mushroom Vol-Au-Vents

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Mushroom Vol-Au-Vents
  • Recipe Servings: 12
  • Cook Time:
  • Vol au vent cases topped with creamy seasoned mushrooms, sprinkled with a hint of chive leaves.


  • 120 gms mushrooms   
  • 1 clove garlic   
  • Few leaves of thyme  
  • Few leaves rosemary   
  • Few leaves of sage  
  • 20 gms leeks  
  • 20 gms celery  
  • 20 - 30 ml white wine   

    2 Tbsp cream 
  • 10 gms butter  
  • 5-7 gms wild mushrooms   
  • 1/2 cup water   

    1 - 2 shredded basil 
  • Chives    
  • Few leaves oregano   
  • A dozen vol au vent shells   


  1. Heat up vol au vent shells in the oven for a few minutes.
  2. Put wild mushrooms in water to hydrate, slice mushrooms.
  3. Put butter in a pan with olive oil till it melts.
  4. Add onions, leeks and celery, rosemary, basil, thyme and oregano and a clove of grated garlic.
  5. Add the button mushrooms.
  6. Add a pinch of salt and pepper.
  7. Add the white wine and reduce all the way till all the liquid is evaporated.
  8. Add the cream to the mix reduce to a thick consistency.
  9. Once ready fill it in the vol au vent case and garnish with chive leaves.