Name: Wild mushroom & Parmesan vol-au-vent filling
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Makes enough to fill 10 vol-au-vent cases
Cuisine: French
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

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Wild mushroom & Parmesan vol-au-vent filling

Wild mushroom & Parmesan vol-au-vent filling

Good Food team

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Makes enough to fill 10 vol-au-vent cases

Easy

Prep: 15 mins

Cook: 10 mins

Plus soaking and cooling

A star rating of 4.3 out of 5.9 ratingsRate

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For a great party canapé, fill puff pastry cases with creamy wild porcini and chestnut mushrooms

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal164
fat13g
saturates6g
carbs8g
sugars1g
fibre0g
protein5g
salt0.3g

low

Method

step 1

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.
step 2

Remove from the heat and stir in the mascarpone and Parmesan. Season and leave to cool. Chill until ready to use.
step 3

Divide between 10 vol-au-vent cases and serve scattered with Parmesan shavings and a few thyme leaves.

Recipe from Good Food magazine, June 2012

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A star rating of 4.3 out of 5.9 ratings

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