Mushroom Vol-au-Vents
- Preparation and cooking time
- Total time
- Easy
- Serves 36
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
Method
- STEP 1Pre-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
- STEP 2Meanwhile, 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
- STEP 3When the sauce is of a smooth, thick consistency, add the chopped chives and the seasoning
- STEP 4Lightly fry the mushrooms in a little butter, until they are just beginning to turn golden
- STEP 5Remove the Vol-au-Vents from the oven after 15 minutes and allow to cool before removing the lids
- STEP 6Spoon 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!
