Wild mushroom & Parmesan vol-au-vent filling

Wild mushroom & Parmesan vol-au-vent filling

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Cooking time

Prep: 15 mins Cook: 10 mins Plus soaking and cooling

Skill level

Easy

Servings

Makes enough to fill 10 vol-au-vent cases

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

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
164
protein
5g
carbs
8g
fat
13g
saturates
6g
fibre
0g
sugar
1g
salt
0.3g

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 mushrooms, 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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Method

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

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jessiecoupe's picture

how long do you cook these for?!

davect's picture
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These were a big hit at my last party. I almost wish I'd doubled the recipe since they disappeared so quickly. I will definitely make these again.

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