MUSHROOM VOL AU VENT |JAMIE OLIVER MUSHROOM RECIPES
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
Steps:
- Preheat the oven to 190ºC/gas 5 and line a baking tray with greaseproof paper.
- 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).
- 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.
- Heat a lug of oil in a large pan and cook the mushrooms, garlic and chilli (if using), until golden.
- 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.
- 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.
- 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
CARAMELISED MUSHROOM TARTLETS RECIPE | BBC GOOD FOOD
Try these super-clever caramelised mushroom tartlets on those occasions when you're entertaining and need an exciting canapé, but could do without the faff
Provided by Orlando Murrin
Categories Buffet, Canapes, Snack, Starter
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield Makes 12 tartlets
Number Of Ingredients 9
Steps:
- Heat the oil in a generous frying pan, add the onion and fry over moderate heat for about 7 mins until soft and golden. Stir in the sugar and seasoning, turn up the heat and add the mushrooms. Sizzle for 5 mins until you have driven off any moisture and the mushrooms are golden. Stir in the garlic for a few further mins, until fragrant, then turn off the heat and stir in most of the thyme (save some for sprinkling). The mushroom mix can be chilled at this point.
- To make the tartlet bases, cut 7-8cm circles out of the bread using a cookie cutter or glass. Butter one side and stick buttered-side down into a 12-hole tartlet tin. Freeze any leftovers to make breadcrumbs.
- When ready to bake, heat oven to 220C/200 fan/gas 7. Divide the mushroom mixture between the tartlets and top with a sprinkle of cheese. Don’t be too tidy about this – any cheese on the tin will form a lacy edge to the tartlets. Bake for 10-15 mins until golden and bubbling. Sprinkle over the reserved herbs and serve.
Nutrition Facts : Calories 131 calories, FatContent 6 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 14 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 6 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.4 milligram of sodium
More about "mushroom cutter recipes"
SPINACH AND MUSHROOM RAVIOLI RECIPE | GIADA DE LAURENTIIS ...
Reviews 4.6
Total Time 2 hours 15 minutes
- If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
MUSHROOM VOL AU VENT RECIPE - FOOD.COM - RECIPES, FOOD ...
From food.com
Reviews 5.0
Total Time 1 hours
Calories 406.3 per serving
- prep time includes making the shells.
TOURNEDOS OF BEEF IN MUSHROOM, MUSTARD AND RED WINE SAUCE ...
Reviews 4.7
Total Time 1 hours 35 minutes
Category side-dish
Cuisine french
- Heat oil in a large saute pan over medium heat. Add the onions and cook slowly until caramelized. Add the garlic and balsamic vinegar and cook for 2 minutes. Preheat oven to 375 degrees F. Butter a 9-inch baking pan a place a layer of potatoes on the bottom and season with salt and pepper. Spoon 1/5 of the onion mixture over the potatoes and top with 1/4 cup of the heavy cream and a tablespoon of parsley. Repeat to make 5 layers. Sprinkle the cheese over the top of the potatoes. Bake for 50 to 60 minutes, or until the potatoes are soft and the cream has been absorbed.
CHICKEN, BACON AND MUSHROOM VOL-AU-VENTS RECIPE | GOOD FOOD
From goodfood.com.au
Total Time 1 hours 30 minutes
Category Snacks
1. Preheat the oven to 220C. Line 2 baking trays with non-stick baking paper.
2. Use a round 9cm pastry cutter to cut out 12 rounds. Place 4 rounds on a lined tray and use a round 6cm cutter to mark a small round in the centre of each, without cutting through. These are the bases.
3. Place the remaining pastry rounds on the other lined tray and use the smaller cutter to cut out the centre of each to make rings of an even thickness.
4. Brush the outer ring of each pastry base with egg wash, taking care not to brush the sides or the pastry won't rise properly. Carefully place a pastry ring on top of a pastry base. Brush the top of the ring with egg wash and place another ring on top. Repeat with the remaining bases, egg wash and rings. Refrigerate for 15 minutes or until well chilled. Brush the top ring of each pastry with egg wash, avoiding the sides.
5. Bake for 20 minutes or until puffed and golden. Remove any uncooked pastry from the centre and bake for 5-10 minutes or until the bases are golden and crisp. Cool on a wire rack.
6. Place the chicken and stock in a small saucepan. If the chicken isn't covered, add a little extra stock or water. Add the bay leaf and thyme and bring to a gentle simmer over medium heat. Reduce the heat to medium-low, cover and cook for 4-5 minutes. Remove from the heat and set aside for 10 minutes or until the chicken is just cooked through. Transfer the chicken to a plate and reserve the cooking liquid. Use 2 forks to shred the chicken and place in a medium bowl.
7. Heat the oil in a medium non-stick frying pan over medium-high heat. Add the bacon and cook, stirring, for 5 minutes. Add the mushrooms and garlic and cook, stirring, for a further 3 minutes. Add the shallot, season well and then mix into the chicken. Return the pan to the heat, add the wine and cook until reduced by half, then add the reserved cooking liquid. Bring to the boil, then reduce the heat and simmer for 2 minutes. Add the cornflour mixture and cream and stir until thickened. Remove the herbs. Add the chicken mixture and heat through. Season to taste. Spoon into the pastry cases and serve warm, sprinkled with spring onion.
CHICKEN, BACON AND MUSHROOM VOL-AU-VENTS RECIPE | GOOD FOOD
From goodfood.com.au
Total Time 1 hours 30 minutes
Category Snacks
1. Preheat the oven to 220C. Line 2 baking trays with non-stick baking paper.
2. Use a round 9cm pastry cutter to cut out 12 rounds. Place 4 rounds on a lined tray and use a round 6cm cutter to mark a small round in the centre of each, without cutting through. These are the bases.
3. Place the remaining pastry rounds on the other lined tray and use the smaller cutter to cut out the centre of each to make rings of an even thickness.
4. Brush the outer ring of each pastry base with egg wash, taking care not to brush the sides or the pastry won't rise properly. Carefully place a pastry ring on top of a pastry base. Brush the top of the ring with egg wash and place another ring on top. Repeat with the remaining bases, egg wash and rings. Refrigerate for 15 minutes or until well chilled. Brush the top ring of each pastry with egg wash, avoiding the sides.
5. Bake for 20 minutes or until puffed and golden. Remove any uncooked pastry from the centre and bake for 5-10 minutes or until the bases are golden and crisp. Cool on a wire rack.
6. Place the chicken and stock in a small saucepan. If the chicken isn't covered, add a little extra stock or water. Add the bay leaf and thyme and bring to a gentle simmer over medium heat. Reduce the heat to medium-low, cover and cook for 4-5 minutes. Remove from the heat and set aside for 10 minutes or until the chicken is just cooked through. Transfer the chicken to a plate and reserve the cooking liquid. Use 2 forks to shred the chicken and place in a medium bowl.
7. Heat the oil in a medium non-stick frying pan over medium-high heat. Add the bacon and cook, stirring, for 5 minutes. Add the mushrooms and garlic and cook, stirring, for a further 3 minutes. Add the shallot, season well and then mix into the chicken. Return the pan to the heat, add the wine and cook until reduced by half, then add the reserved cooking liquid. Bring to the boil, then reduce the heat and simmer for 2 minutes. Add the cornflour mixture and cream and stir until thickened. Remove the herbs. Add the chicken mixture and heat through. Season to taste. Spoon into the pastry cases and serve warm, sprinkled with spring onion.
HERICIUM OR LIONS MANE MUSHROOM CRAB CAKES
From foragerchef.com
Reviews 4.8
Category Appetizer, Main Course, Salad
Cuisine American
- Serving
CREAMY MUSHROOM VOL-AU-VENTS RECIPE - BBC FOOD
From bbc.co.uk
Reviews 5
- Transfer the pastry cases to a serving plate. Fill the centres with the hot mushroom mixture, letting the excess cascade down the sides. Sprinkle over the remaining herbs to serve.
CHICKEN AND MUSHROOM VOL AU VENTS - GOURMET STARTERS WITH ...
From greedygourmet.com
Reviews 5
Total Time 1 hours 10 minutes
Cuisine French
Calories 215 per serving
- Spoon into pastry cases and serve warm, sprinkled with chives.
PERFECT PIE CRUST RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Cuisine american
- Form the dough into a disk about 1-inch thick. Wrap tightly in plastic wrap and refrigerate for at least 1 hour before using, and up to 2 days. (It can also be frozen for up to 3 months, then thawed overnight before using.)
BEEF WELLINGTON FOR TWO | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 1 hours 20 minutes
Calories 840 calories per serving
- Soak the dried mushrooms in 250ml boiling water for 10 minutes, then drain and finely chop (reserving the soaking liquid for the gravy).
- Pick and finely chop 1 sprig of rosemary, season with sea salt and black pepper, then roll the fillet through it until nicely coated. Add 1 tablespoon of oil to a non-stick pan over a high heat. Lightly crush and add the unpeeled garlic cloves, then add the beef and sear for 5 minutes, turning with tongs. Remove to a plate to cool.
- Wipe out the frying pan and return to a medium heat. Peel and roughly chop the onion, then squeeze out the softened garlic flesh and add to the pan. Strip in the rest of the rosemary, then tear in the mushrooms. Pour in the beef resting juices, then add the soaked mushrooms. Cook for 15 minutes, or until soft and starting to caramelise, stirring regularly. Tip into a food processor with a few drops of truffle oil (if using) and blitz to a spreadable consistency. Taste and season to perfection.
- For the pancakes, crack the egg into a blender, add the milk, flour, spinach and a pinch of salt and pepper, then blitz until smooth. Place a large 28cm non-stick frying pan on a medium heat, rub the pan with a little olive oil, then pour in a thin layer of batter, swirling it up and around the edges. Cook on one side only for 2 minutes, or until lightly golden, then flip over and cook for another 10 seconds. Tip onto a plate to cool. Cover and chill the remaining batter for breakfast.
- Preheat the oven to 220°C/425°F/gas 7. To assemble, place a large sheet of clingfilm on a clean surface and place your pancake on top. Spread with 1 heaped teaspoon of English mustard, then spread with the mushroom pâté in an even layer, leaving a 1cm border. Place the cooled beef fillet in the centre of the pancake, then gather up the clingfilm and twist into a parcel.
- On a flour-dusted surface, cut the pastry in half. Remove the clingfilm and place the pancake-wrapped beef on one piece of pastry. Beat the egg and brush over the pastry base and the pancake, then drape over the remaining piece of pastry to cover and press to seal, as though you’re making large ‘ravioli’. Trim the excess pastry (see tip), transfer to a large greased baking tray and eggwash all over. (If making in advance, pop in the fridge until needed, removing 1 hour before baking.)
- Cook the Wellington on the bottom of the oven for 25 minutes, or until the pastry is golden on top and crisp underneath, for blushing, juicy beef.
- Meanwhile, make the gravy. Peel and roughly chop the onion, place in a large pan on a medium heat with a tablespoon of oil, and strip in the thyme leaves. Cook for 20 minutes, stirring occasionally, then stir in the jam and simmer until dark and shiny. Add the port, flame with a match, cook away, then stir in the flour, followed gradually by the stock and reserved porcini liquid. Simmer to your desired consistency, then blitz with a stick blender and strain through a sieve.
- Leave the Wellington to rest for 5 minutes before slicing and serving with the gravy. Delicious served with steamed greens.
MINCED BEEF COBBLER RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 10 minutes
Category Dinner, Main course
Cuisine British
Calories 349 calories per serving
- Stir the peas into the mince mixture, then transfer to a baking dish. Randomly place the cobbles on top of the mince, then bake for 20-25 mins, until cobbles are risen and golden brown. This is good served with horseradish sauce.
PORTOBELLO MUSHROOM WELLINGTON - BOSH!
From bosh.tv
SAUSAGE MUSHROOM QUICHE WITH HEAVY CREAM RECIPE | ALLR…
From allrecipes.com
MUSHROOM RAVIOLI WITH PARMESAN CREAM SAUCE - INSID…
From insidetherustickitchen.com
MUSHROOM AND CAMEMBERT WELLINGTONS | TESCO REAL FOOD
From realfood.tesco.com
MUSHROOM TARTLETS - FEELGOODFOODIE
From feelgoodfoodie.net
MUSHROOM RAVIOLI | MARTHA STEWART
From marthastewart.com
MINI MUSHROOM TARTS - COMPLETELY DELICIOUS
From completelydelicious.com
POLISH SAUERKRAUT AND MUSHROOM PIEROGI RECIPE
From thespruceeats.com
MUSHROOM PUFF PASTRY APPETIZERS RECIPE - AN ITALIAN IN MY ...
From anitalianinmykitchen.com
MUSHROOM GALETTE - A BEAUTIFUL PLATE
From abeautifulplate.com
BOSH! CLASSIC MUSHROOM WELLINGTON - BOSH!
From bosh.tv
25 EASY VEGGIE SPIRALIZER RECIPES (+TIPS) - GATHERING DREAMS
From gatheringdreams.com
THE 8 BEST PIZZA CUTTERS TO BUY IN 2021 | ALLRECIPES
From allrecipes.com
BEEF WELLINGTON WITH MUSHROOM SAUCE - JESSICA GAVIN
From jessicagavin.com
BOSH! CLASSIC MUSHROOM WELLINGTON - BOSH!
From bosh.tv
25 EASY VEGGIE SPIRALIZER RECIPES (+TIPS) - GATHERING DREAMS
From gatheringdreams.com
THE 8 BEST PIZZA CUTTERS TO BUY IN 2021 | ALLRECIPES
From allrecipes.com
BEEF WELLINGTON WITH MUSHROOM SAUCE - JESSICA GAVIN
From jessicagavin.com
MUSHROOM CREPE WITH FRUIT SAUCE | MY TIME AT PORTIA WIKI ...
From mytimeatportia.fandom.com
MUSHROOM RAVIOLI FILLING | BETTER HOMES & GARDENS
From bhg.com
EASY RECIPES & FAMILY AND HEALTH ADVICE YOU CAN TRUST ...
From goodto.com
ROASTED BUTTERNUT SQUASH AND MUSHROOM PIE WITH CHEDDAR ...
From mysteryloverskitchen.com
12 SPELLBINDING DINNER RECIPES FOR ACID REFLUX SUFFERERS
From cutsliceddiced.com
RECIPES AND RESOURCES - INDUSTRIAL-CRAFT-WIKI
From wiki.industrial-craft.net
MY SWEET SAVANNAH - MAKING YOUR HOUSE A HOME, ONE PROJECT ...
From mysweetsavannah.com