HOW FULL TO FILL A WINE GLASS RECIPES

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MUSHROOM VOL AU VENT |JAMIE OLIVER MUSHROOM RECIPES



Mushroom vol au vent |Jamie Oliver mushroom recipes image

These are freestyle vol-au-vents, so don’t worry about scoring the edges first. Keep leftover pastry from the packet to use another time.

Total Time 40 minutes

Yield 12

Number Of Ingredients 10

350 g all butter puff pastry
plain flour for dusting
1 free-range egg
250 g mixed mushrooms
2 cloves of garlic
1 dried red chilli optional
a few sprigs of fresh flat-leaf parsley
olive oil
1/2 lemon
2 tablespoons crème fraîche

Steps:

    1. Preheat the oven to 190ºC/gas 5 and line a baking tray with greaseproof paper.
    2. Roll out the pastry on a lightly floured surface to about 5mm thick. Using a small cutter or wine glass, about 6cm across, cut out 12 rounds (you may need to re-roll the pastry).
    3. Place the circles on the baking tray and prick their centres several times with a fork. Beat the egg, then eggwash the circles. Bake on the top shelf of the oven for about 12 minutes until puffed up, crisp and golden. Roughly chop or tear the mushrooms, peel and finely slice the garlic, and crumble the chilli (if using). Pick and roughly chop the parsley.
    4. Heat a lug of oil in a large pan and cook the mushrooms, garlic and chilli (if using), until golden.
    5. Off the heat, squeeze in the lemon juice, then add the crème fraîche. Season well and fold through the parsley. If the mushrooms are too dry, add a splash of water to loosen the sauce.
    6. For the vol-au-vents, cut a very thin layer off the top of each circle and use your knife to carefully hollow out a hole in each one.
    7. Fill with the creamy mushrooms and serve – you can pop the pastry lids back on, if you wish.

Nutrition Facts : Calories 173 calories, FatContent 12.7 g fat, SaturatedFatContent 4.6 g saturated fat, ProteinContent 3.3 g protein, CarbohydrateContent 10.8 g carbohydrate, SugarContent 0.5 g sugar, SodiumContent - g salt, FiberContent 0 g fibre

MUSHROOM VOL AU VENT |JAMIE OLIVER MUSHROOM RECIPES



Mushroom vol au vent |Jamie Oliver mushroom recipes image

These are freestyle vol-au-vents, so don’t worry about scoring the edges first. Keep leftover pastry from the packet to use another time.

Total Time 40 minutes

Yield 12

Number Of Ingredients 10

350 g all butter puff pastry
plain flour for dusting
1 free-range egg
250 g mixed mushrooms
2 cloves of garlic
1 dried red chilli optional
a few sprigs of fresh flat-leaf parsley
olive oil
1/2 lemon
2 tablespoons crème fraîche

Steps:

    1. Preheat the oven to 190ºC/gas 5 and line a baking tray with greaseproof paper.
    2. Roll out the pastry on a lightly floured surface to about 5mm thick. Using a small cutter or wine glass, about 6cm across, cut out 12 rounds (you may need to re-roll the pastry).
    3. Place the circles on the baking tray and prick their centres several times with a fork. Beat the egg, then eggwash the circles. Bake on the top shelf of the oven for about 12 minutes until puffed up, crisp and golden. Roughly chop or tear the mushrooms, peel and finely slice the garlic, and crumble the chilli (if using). Pick and roughly chop the parsley.
    4. Heat a lug of oil in a large pan and cook the mushrooms, garlic and chilli (if using), until golden.
    5. Off the heat, squeeze in the lemon juice, then add the crème fraîche. Season well and fold through the parsley. If the mushrooms are too dry, add a splash of water to loosen the sauce.
    6. For the vol-au-vents, cut a very thin layer off the top of each circle and use your knife to carefully hollow out a hole in each one.
    7. Fill with the creamy mushrooms and serve – you can pop the pastry lids back on, if you wish.

Nutrition Facts : Calories 173 calories, FatContent 12.7 g fat, SaturatedFatContent 4.6 g saturated fat, ProteinContent 3.3 g protein, CarbohydrateContent 10.8 g carbohydrate, SugarContent 0.5 g sugar, SodiumContent - g salt, FiberContent 0 g fibre

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