Wild mushroom & Parmesan vol-au-vent filling

Wild mushroom & Parmesan vol-au-vent filling

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(5 ratings)

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


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

  • Vegetarian

Nutrition: per serving

  • kcal164
  • fat13g
  • saturates6g
  • carbs8g
  • sugars1g
  • fibre0g
  • protein5g
  • salt0.3g
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  • 10 vol-au-vent cases (see 'goes well with')
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 shallots, finely chopped



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 2 garlic cloves, crushed
  • 25g dried porcini mushrooms, soaked in hot water for 30 mins
  • 100g chestnut mushroom, 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



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  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.

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Comments, questions and tips

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6th Apr, 2015
Very easy to assemble but way too cheesy for my tastes. My sous chef [my husband :)] concurred and in fact we did not use the extra shavings we had put aside for the plating. That said, I'd make this again, adding the parmesan gradually as I go along according to taste.
29th Oct, 2012
how long do you cook these for?!
davect's picture
13th Jun, 2012
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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