The BBC Good Food logo
Wild mushroom & Parmesan vol-au-vent filling

Wild mushroom & Parmesan vol-au-vent filling

By
Rating: 4 out of 5.5 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus soaking and cooling
  • Easy
  • 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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal164
fat13g
saturates6g
carbs8g
sugars1g
fibre0g
protein5g
low insalt0.3g
Advertisement

Ingredients

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.

Goes well with

Recipe from Good Food magazine, June 2012

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 4 out of 5.5 ratings
Advertisement
Advertisement
Advertisement

Sponsored content