MUSHROOM CUTTER 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

CARAMELISED MUSHROOM TARTLETS RECIPE | BBC GOOD FOOD



Caramelised mushroom tartlets recipe | BBC Good Food image

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

2 tbsp olive oil
1 onion, chopped
1 tbsp golden caster sugar
250g chestnut mushrooms, cleaned and thinly sliced
1 garlic clove, crushed
3-4 tbsp thyme leaves, finely chopped
butter, for spreading
12 slices of thin sliced white sandwich bread
100g grated gruyère or cheddar, for sprinkling

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

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  • 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.

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