WebSugars 1g 1% Salt 0.4g 6% of the reference intake Carbohydrate 17.7g Protein 5.9g Fibre 2.4g Method Preheat the oven to gas 7, 220°C, fan 200°C. Line a baking sheet with …
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Web1. Heat up vol au vent shells in the oven for a few minutes. 2. Put wild mushrooms in water to hydrate, slice mushrooms. 3. Put butter in a pan with olive oil till it melts. 4. Add …
WebTo make the vol-au-vents, preheat the oven to 175˚C/gas mark 3 and bake the puff pastry circles for 12–14 minutes until golden brown. Remove and keep in a warm dry place 4 …
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WebAdd a little water and cream followed by fresh thyme. 7. Cook till it gets a silky pale colour and the mushrooms are done. 8. Open the vol au vent shell and put it in the oven for a …
Add 1/2 cup of milk and let the sauce cook and thicken. Add the mushrooms. Adjust the seasoning and add chopped parsley to it. Place about 1 tablespoon of the creamy mushroom mixture on the puff pastry and your mushroom vol-au-vents are ready to serve.
Chicken and Mushroom Vol-au-Vent If you’re in the mood for something earthy and creamy, you can’t beat chicken and mushrooms. This vol-au-vent is made extra special by a rich buttery roux, adding a level of luxury you won’t want to share. The combination of tender chicken, meaty mushrooms, and flaky puff pastry is genuinely an exquisite bite.
If you would rather not make the pastry you can purchase Vol au Vent shells and can skip the first several steps. Roll the pastry out to 1/4 inches thick on a well floured board. Cut six 3 inches circles with a pastry cutter. Make a smaller cut 1/4 " inside each case all around but do not cut all the way through.
Season well and fold through the parsley. If the mushrooms are too dry, add a splash of water to loosen the sauce. For the vol-au-vents, cut a very thin layer off the top of each circle and use your knife to carefully hollow out a hole in each one. Fill with the creamy mushrooms and serve – you can pop the pastry lids back on, if you wish.