Mushroom Vol-au-Vents
These elegant mushroom vol-au-vents are a delightful combination of flaky pastry filled with a creamy mushroom sauce, garnished with golden sautéed mushrooms and fresh chives. Each bite is a blend of savory flavors and buttery textures, making this dish a sophisticated appetizer or light meal option for any occasion. Enjoy the golden-brown pastry shells brimming with a sumptuous mushroom filling that will surely impress your guests with its visual appeal and delicious taste.
— Constant Cookbook
Ingredients
- 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
Instructions
- 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
- 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
- When the sauce is of a smooth, thick consistency, add the chopped chives and the seasoning
- Lightly fry the mushrooms in a little butter, until they are just beginning to turn golden
- Remove the Vol-au-Vents from the oven after 15 minutes and allow to cool before removing the lids
- 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!
Yield
Makes 36
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