Wild Mushroom & Parmesan Vol-au-vent Filling
These delicious mushroom vol-au-vents are a delightful savory treat that will impress your guests and satisfy your taste buds. Packed with rich umami flavors from porcini and chestnut mushrooms, the creamy mascarpone filling adds a luxurious touch. Topped with Parmesan shavings and fresh thyme leaves, these bite-sized appetizers are perfect for any occasion.
— Constant Cookbook
Ingredients
- 10 vol-au-vent cases (see 'goes well with')
- 2 tbsp olive oil
- 2 shallots , finely chopped
- 2 garlic cloves , crushed
- 25g dried porcini mushrooms, soaked in hot water for 30 mins
- 100g chestnut mushrooms , roughly chopped
- 1 tsp chopped thyme leaves , plus extra to serve
- 4 tbsp mascarpone
- 85g Parmesan (or vegetarian alternative), finely grated, plus extra shavings to serve
Instructions
- 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.
- Remove from the heat and stir in the mascarpone and Parmesan. Season and leave to cool. Chill until ready to use.
- Divide between 10 vol-au-vent cases and serve scattered with Parmesan shavings and a few thyme leaves.
Cook Time
10M
Prep Time
PT15M
Yield
MAKES enough to fill 10 vol-au-vent cases
Nutrition
- Calories: 164 calories
- Fat Content: 13 grams fat
- Saturated Fat Content: 6 grams saturated fat
- Carbohydrate Content: 8 grams carbohydrates
- Sugar Content: 1 grams sugar
- Protein Content: 5 grams protein
- Sodium Content: 0.3 milligram of sodium
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