Mushroom Vol Au Vents Recipes

CREAMY MUSHROOM VOL-AU-VENTS

Steps:

• Preheat the oven to 220C/200C Fan/Gas 7. Line a baking sheet with baking paper.
• On a lightly floured work surface, roll out the pastry until it is 4-5mm thick. Using a plain 10cm/4in round cutter, stamp out six rounds. Stamp the centres out of three of these rounds using a plain 6cm/2½in cutter. Discard the centres so you are left with three rounds and three rings.
• Arrange the 10cm/4in rounds on the prepared baking sheet, leaving plenty of space between each one. Using a pastry brush, lightly brush the pastry rounds with beaten egg.
• Top each round with a ring of pastry so the edges match up neatly, press down lightly to join them, then brush the tops with some more beaten egg. Prick the exposed centre with a fork to prevent it from rising too much during baking. Bake for about 20 minutes, or until golden and cooked through.
• Meanwhile, make the filling. Melt the butter in a large frying pan over a medium-high heat. Add the mushrooms and cook for about 5 minutes, stirring often, until softened and fully cooked. Add the garlic and cook for another minute. Pour in the cream and allow to bubble until it coats the mushrooms in a light sauce. Stir in the Parmesan and most of the chopped herbs and season well.
• Transfer the pastry cases to a serving plate. Fill the centres with the hot mushroom mixture, letting the excess cascade down the sides. Sprinkle over the remaining herbs to serve.

MUSHROOM VOL AU VENT

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.

MUSHROOM VOL-AU-VENTS

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!