Wild mushroom & Parmesan vol-au-vent filling
Makes enough to fill 10 vol-au-vent cases
Easy
Prep:
Cook:
Plus soaking and cooling
For a great party canapé, fill puff pastry cases with creamy wild porcini and chestnut mushrooms
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- 10 vol-au-ventcases (see 'goes well with')
- 2 tbsp olive oil
- 2 shallotsfinely chopped
- 2 garlic clovescrushed
- 25g dried porcinimushrooms, soaked in hot water for 30 mins
- 100g chestnut mushroomroughly chopped
- 1 tsp chopped thyme leafplus extra to serve
- 4 tbsp mascarpone
- 85g parmesan(or vegetarian alternative), finely grated, plus extra shavings to serve
Nutrition: per serving
- kcal164
- fat13g
- saturates6g
- carbs8g
- sugars1g
- fibre0g
- protein5g
- salt0.3glow
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.
