Recipe finder

Recipe Finder
Follow us :FacebookPinterestTwitterGoogle Plus
You are here: Home » Recipes » Mushroom Vol-Au-Vents

Mushroom Vol-Au-Vents


Mushroom Vol-Au-Vents

Mushroom Vol-Au-Vents



Recipe Servings


Recipe 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 


    Few leaves oregano   

    A dozen vol au vent shells   


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.

Key Ingredients: Mushroom, garlic, thyme, rosemary, sage, leek, celery, white wine, cream, butter, basil, Chives, oregano