Mushroom vol-au-vents

Mushroom vol-au-vents

By
From
Complete Mushroom Book
Makes
16
Photographer
Alastair Hendy

In recipes like this, I use mushrooms that I have frozen from the year before. The main reason for this is that the mushrooms have to be coarsely chopped anyway for freezing. The second reason is that you can bring back to mind the wonderful flavour of summer and autumn mushrooms at any time of the year. However, you can of course use fresh or dried wild mushrooms if you prefer.

The little puff pastry containers may be bought ready-made, and are usually used in Germany and Austria filled with a ragù of veal. Serve as a starter.

Ingredients

Quantity Ingredient
300g frozen ceps or saffron milk caps
40g butter
1 garlic clove, finely chopped
1 teaspoon plain flour
1 tablespoon dry sherry vinegar
2 tablespoons parsley, finely chopped
6 tablespoons double cream
16 small puff pastry cases
salt, to taste
pepper, to taste

Method

  1. Preheat the oven to 180°C. Blanch the mushrooms from frozen in slightly salted water for 3–4 minutes. Drain, pat dry and chop finely.
  2. Heat the butter in a pan, add the garlic and cook briefly, without letting the garlic brown. Add the mushrooms and stir-fry for 5 minutes. Add the flour and then the sherry vinegar, continuing to stir, then add the parsley, double cream and salt and pepper to taste.
  3. Meanwhile, heat the pastry cases through briefly in the preheated oven.
  4. Remove, and fill each case with the warm mixture.
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
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