Mushroom vol-au-vents
Item 1 of 1
Our mushroom vol-au-vents recipe is a deliciously retro canapé to serve during a party or before dinner. Simple to prepare and flavoured with herbs and nutmeg, they're a reminder that dinner parties in the 1970s and '80s weren't as bad as some of us remember!
For more retro canapé ideas, take a look at our feature.
First published in 2019
Ingredients
Metric
Imperial
SAVE RECIPE
Equipment
- 5cm round fluted cutter
- 3cm diameter cutter
Method
1
Preheat the oven to 180°C/gas mark 4
2
Use a fluted 5cm cutter to cut out as many cases as will fit on the sheet. Then use a 3cm cutter to score smaller circles in the centre (don't cut these all the way through though)
3
Glaze with egg wash then bake in the oven for 20-25 minutes or until the cases are golden and cooked all the way through
4
In the meantime, make the filling. Finely chop the mushrooms and fry in the butter with salt, pepper and a grating of fresh nutmeg. Once cooked, stir through the chopped herbs, reserving a little to garnish
5
To finish the vol-au-vent cases, use a small knife to cut out the scored inside circle
6
Spoon the warm mushroom mix into each pastry case and sprinkle with more chopped herbs to garnish. Serve warm
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024