Mushroomvolauvent Recipes
WILD MUSHROOM & PARMESAN VOL-AU-VENT FILLING
For a great party canapé, fill puff pastry cases with creamy wild porcini and chestnut mushrooms
Provided by Good Food team
Categories Afternoon tea, Treat
Time 25m
Yield Makes enough to fill 10 vol-au-vent cases
Number Of Ingredients 9
Steps:
- Heat the oil in a frying pan. Add the shallots and garlic, and gently sauté for a couple of mins. Remove the porcini mushrooms from the soaking liquid and squeeze out any excess. Roughly chop and add to the pan along with the chestnut mushrooms and thyme. Cook for about 5 mins. If the mixture seems dry, add a little mushroom soaking liquid.
- Remove from the heat and stir in the mascarpone and Parmesan. Season and leave to cool. Chill until ready to use.
- Divide between 10 vol-au-vent cases and serve scattered with Parmesan shavings and a few thyme leaves.
Nutrition Facts : Calories 164 calories, Fat 13 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 1 grams sugar, Protein 5 grams protein, Sodium 0.3 milligram of sodium
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