Mushroomvolauvent Recipes

MUSHROOM VOL AU VENT

Mushroom Vol Au Vent image

Creamy Mushrooms in vol au vent shells - perfect as a starter or as a side dish. Taken from Popular French Cooking by Mary Berry 1972 edition.

Provided by K9 Owned

Categories Vegetable

Time 1h

Yield 6 shells, 6 serving(s)

Number Of Ingredients 7

Ingredients

11 ounces frozen puff pastry
1 egg, blended with 1 tbsp water
3 tablespoons butter
2 cups sliced mushrooms
4 tablespoons flour
1 1/4 cups milk
salt & pepper

Steps:

If you would rather not make the pastry you can purchase Vol au Vent shells and can skip the first several steps.
Roll the pastry out to 1/4 inches thick on a well floured board.
Cut six 3 inches circles with a pastry cutter. Make a smaller cut 1/4 " inside each case all around but do not cut all the way through.
Place on ungreased baking tray and chill in the refrigerator for 30 minutes.
Brush the tops of the cases with the egg and water glaze and bake at 400 degree for 20 minutes or until well risen and golden.
Cool on a wire rack then carefully remove the lids with a sharp knife and scoop out any uncooked mixture.
Filling.
melt the butter in a skillet and add the sliced mushrooms. Cover and cook for 2 minutes.
Blend in the flour and cook for 1 minute.
Blend in the milk, bring to a boil then lower to a simmer for 2 minutes.
Season well with salt and pepper.
Fill the prepared cases with the filling, replace the lids and return to a 400 degree oven for another 10 - 15 minutes. Be careful they do not burn.
prep time includes making the shells.

WILD MUSHROOM & PARMESAN VOL-AU-VENT FILLING

Wild mushroom & Parmesan vol-au-vent filling image

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

Ingredients

10 vol-au-vent cases (see 'goes well with')
2 tbsp olive oil
2 shallots , finely chopped
2 garlic cloves , crushed
25g dried porcini mushrooms, soaked in hot water for 30 mins
100g chestnut mushroom , roughly chopped
1 tsp chopped thyme leaf , plus extra to serve
4 tbsp mascarpone
85g parmesan (or vegetarian alternative), finely grated, plus extra shavings to serve

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

MUSHROOM VOL-AU-VENTS

Mushroom Vol-au-Vents image

An exotic take on the traditional Vol-au-Vent recipe. The Exotic Mushrooms liven up the humble Vol-au-Vent and introduce new flavours and textures. A must-have addition to any party menu! For more Exotic Mushroom recipes, visit www.mushroommeals.co.uk!

Provided by lhood13

Time 40m

Yield Serves 36

Number Of Ingredients 10

Ingredients

140g Buna Shimeji
140g Shiro Shimeji
100g Shiitake
100g Oyster
1 Packet of Vol-au-Vent Cases (36)
40g Butter
300ml Milk
50g Plain Flour
1 Bunch of Chives
Salt & Pepper

Steps:

Pre-heat the oven to 200C and spread the Vol-au-Vent cases out onto a tray. Brush them with milk to glaze and then cook the Vol-au-Vent cases for 15 minutes or until golden brown
Meanwhile, to make the filling- melt the butter in a pan and then add the flour, mix until it turns into a paste, then cook the paste for 1 minute, then gradually add the milk- continue to stir to prevent lumps
When the sauce is of a smooth, thick consistency, add the chopped chives and the seasoning
Lightly fry the mushrooms in a little butter, until they are just beginning to turn golden
Remove the Vol-au-Vents from the oven after 15 minutes and allow to cool before removing the lids
Spoon a little bit of the sauce into each Vol-au-Vent case and then top with the mushrooms, add more chives to garnish, then serve!

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