WILD MUSHROOM & PARMESAN VOL-AU-VENT FILLING

Wild mushroom & Parmesan vol-au-vent filling image

For a great party canapé, fill puff pastry cases with creamy wild porcini and chestnut mushrooms

Provided by Good Food team

Categories Afternoon tea, Treat

Time 25m

Yield Makes enough to fill 10 vol-au-vent cases

Number Of Ingredients 9

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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 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

Steps:

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.

Nutrition Facts : Calories 164 calories, Fat 13 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 1 grams sugar, Protein 5 grams protein, Sodium 0.3 milligram of sodium