VOL-AU-VENTS 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

CREAMY MUSHROOM VOL-AU-VENTS RECIPE - BBC FOOD



Creamy mushroom vol-au-vents recipe - BBC Food image

There’s a reason why mushroom vol-au-vents – crisp, golden puff pastry with a creamy filling – will always be popular: they’re delicious! Serve them as a first course or light lunch – or see the recipe tip for making canapé sized vol-au-vents. Equipment: you will need a 10cm/4in and a 6cm/2½in plain round cutter.

Provided by Angela Hartnett

Prep Time 30 minutes

Cook Time 30 minutes

Yield Makes 3 large vol-au-vents

Number Of Ingredients 10

500g/1lb 2oz block ready-made puff pastry
plain flour, for dusting
1 egg, beaten
2 tbsp butter
400g/14oz mushrooms, roughly chopped
1 large garlic clove, grated or finely chopped
175ml/6fl oz single cream
4 tbsp finely grated Parmesan, or vegetarian Italian-style hard cheese
few sprigs fresh parsley and tarragon, finely chopped
salt and freshly ground black pepper

Steps:

  • Preheat the oven to 220C/200C Fan/Gas 7. Line a baking sheet with baking paper.
  • On a lightly floured work surface, roll out the pastry until it is 4–5mm thick. Using a plain 10cm/4in round cutter, stamp out six rounds. Stamp the centres out of three of these rounds using a plain 6cm/2½in cutter. Discard the centres so you are left with three rounds and three rings.
  • Arrange the 10cm/4in rounds on the prepared baking sheet, leaving plenty of space between each one. Using a pastry brush, lightly brush the pastry rounds with beaten egg.
  • Top each round with a ring of pastry so the edges match up neatly, press down lightly to join them, then brush the tops with some more beaten egg. Prick the exposed centre with a fork to prevent it from rising too much during baking. Bake for about 20 minutes, or until golden and cooked through.
  • Meanwhile, make the filling. Melt the butter in a large frying pan over a medium–high heat. Add the mushrooms and cook for about 5 minutes, stirring often, until softened and fully cooked. Add the garlic and cook for another minute. Pour in the cream and allow to bubble until it coats the mushrooms in a light sauce. Stir in the Parmesan and most of the chopped herbs and season well.
  • 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.

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