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Mushroom Vol-Au-Vents

Vol au vent cases topped with creamy seasoned mushrooms, sprinkled with a hint of chive leaves.

Mushroom Vol-Au-VentsMushroom Vol-Au-Vents

Chef

:Vicky Ratnani

Recipe Servings

:12

Recipe Cook Time

:30 Minutes

Recipe Rating

:
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Ingredients

  • 120 gms mushrooms   

    1 clove garlic   

    Few leaves of thyme  

    Few leaves rosemary   

    Few leaves of sage  

    20 gms leeks  

    20 gms celery  

    20 - 30 ml white wine   

    2 Tbsp cream 

    10 gms butter  

    5-7 gms wild mushrooms   

    1/2 cup water   

    1 - 2 shredded basil 

    Chives    

    Few leaves oregano   

    A dozen vol au vent shells   

Method

Heat up vol au vent shells in the oven for a few minutes.

Put wild mushrooms in water to hydrate, slice mushrooms.

Put butter in a pan with olive oil till it melts.

Add onions, leeks and celery, rosemary, basil, thyme and oregano and a clove of grated garlic.

Add the button mushrooms.

Add a pinch of salt and pepper.

Add the white wine and reduce all the way till all the liquid is evaporated.

Add the cream to the mix reduce to a thick consistency.

Once ready fill it in the vol au vent case and garnish with chive leaves.

Key Ingredients: Mushroom, Garlic, Thyme, Rosemary, Sage, Leek, Celery, White Wine, Cream, Butter, Basil, Chives, Oregano

How to make : Mushroom Vol-Au-Vents

Vol-Au-Vent cases topped with creamy seasoned mushrooms, sprinkled with a hint of chive leaves.



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