Mushroom Vol-au-Vents
Member recipe

Mushroom Vol-au-Vents

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Serves 1 - 36

An exotic take on the traditional Vol-au-Vent recipe. The Exotic Mushrooms liven up the humble Vol-au-Vent and introduce new flavours and textures. A must-have addition to any party menu! For more Exotic Mushroom recipes, visit!

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  • 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


    1. 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
    2. 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
    3. When the sauce is of a smooth, thick consistency, add the chopped chives and the seasoning
    4. Lightly fry the mushrooms in a little butter, until they are just beginning to turn golden
    5. Remove the Vol-au-Vents from the oven after 15 minutes and allow to cool before removing the lids
    6. 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!

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