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Mushroom Vol-Au-Vents Recipe

How to make Mushroom Vol-Au-Vents
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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

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.
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