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Mushroom Vol-Au-Vents Recipe
How to make Mushroom Vol-Au-Vents
Vol au vent cases topped with creamy seasoned mushrooms, sprinkled with a hint of chive leaves.
- Total Cook Time 45 mins
- Prep Time 15 mins
- Cook Time 30 mins
- Recipe Servings12
- Medium
Ingredients of Mushroom Vol-Au-Vents
- 120 Gram Mushrooms
- 1 Garlic clove
- Few Thyme leaves
- Few Rosemary leaves
- Few Sage leaves
- 20 Gram Leeks
- 20 Gram Celery
- 20-30 Ml White wine
- 2 Tbsp Cream
- 10 Gram Butter
- 5-7 Gram Wild mushrooms
- 1/2 Cup Water
- 1-2 Basil, shredded
- Chives
- Few Oregano leaves
- A dozen Vol au vent shells
How to Make Mushroom Vol-Au-Vents
HideShow Media1.
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.