Mushroom vol-au-vents

Name: Mushroom vol-au-vents
Total time: 35 min
Ingredients: 1 sheet of puff pastry; 1 egg, beaten with a pinch of salt; 300g of mushrooms; 30g of butter; nutmeg; 1 tbsp of tarragon, or parsley, finely chopped; salt; pepper

by GBC Kitchen

Item 1 of 1

Canapé
easy
Makes approximately 25 vol-au-vents
35 minutes

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

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Ingredients

Metric

Imperial

1 sheet of puff pastry
1 egg, beaten with a pinch of salt
300g of mushrooms
30g of butter
nutmeg
1 tbsp of tarragon, or parsley, finely chopped
salt
pepper

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Equipment

5cm round fluted cutter
3cm diameter cutter

Method

Preheat the oven to 180°C/gas mark 4

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)

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

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

To finish the vol-au-vent cases, use a small knife to cut out the scored inside circle

Spoon the warm mushroom mix into each pastry case and sprinkle with more chopped herbs to garnish. Serve warm

First published in 2019

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GBC Kitchen

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime! Don't forget to check out our brand new How to Cook guide every month, which focuses on a specific ingredient and ways to use it, alongside four brand new recipes.

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