Wild Mushroom & Parmesan Vol-au-Vent Filling

Name: Wild Mushroom & Parmesan Vol-au-Vent Filling
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 10
Cuisine: French
Ingredients: Vol-au-vent cases 10; Olive oil 2 tbsp; Shallots 2; Garlic 2 cloves; Porcini mushrooms 25 g; Chestnut mushrooms 100 g; Fresh thyme 1 tsp; Mascarpone 4 tbsp; Parmesan cheese 85 g; Salt; Black pepper

delicious party canapé

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30m
Serves 10
Easy
(1)

Ingredients

	10 Vol-au-vent cases
	2 tbsp Olive oil
	2 Shallots finely chopped
	2 cloves Garlic minced
	25 g Porcini mushrooms dried, soaked in hot water for 30 mins
	100 g Chestnut mushrooms roughly chopped
	1 tsp Fresh thyme chopped, plus extra to serve
	4 tbsp Mascarpone
	85 g Parmesan cheese or vegetarian alternative, finely grated, plus extra shavings to serve
	Salt to taste
	Black pepper to taste

Nutritional information

164

Calories

13g

Fat

Carbohydrates

Protein

Sugar

0.3g

Sodium

Cuisine:

French Recipes

Ingredients

10 Vol-au-vent cases
2 tbsp Olive oil
2 Shallots
finely chopped
2 cloves Garlic
minced
25 g Porcini mushrooms
dried, soaked in hot water for 30 mins
100 g Chestnut mushrooms
roughly chopped
1 tsp Fresh thyme
chopped, plus extra to serve
4 tbsp Mascarpone
85 g Parmesan cheese
or vegetarian alternative, finely grated, plus extra shavings to serve
Salt
to taste
Black pepper
to taste

Wild Mushroom & Parmesan Vol-au-Vent Filling

This Wild Mushroom & Parmesan Vol-au-Vent Filling is my numéro un filling for vol-au-vents. One of my favorite pastry dishes is vol-au-vents. Did you know that vol-au-vent is the French term for “windblown” (wind = vent) and it is used to describe the lightness of the pastry shell.

It is quite quick and easy to make this wild mushroom vol-au-vent filling. Start by sautéing onions and garlic in olive oil. Add mushrooms and cook for about 5 minutes. Remove from the heat and stir in mascarpone and Parmesan cheese. Season and chill before filling 10 vol-au-vent cases with the creamy mixture. Top with a few shavings of Parmesan and some thyme leaves. Enjoy!

To make my Wild Mushroom & Parmesan Vol-au-Vent Filling, you will need the following ingredients:

Ingridiens for Wild Mushroom & Parmesan Vol-au-Vent Filling

Steps to make Wild Mushroom & Parmesan Vol-au-Vent Filling

1	Sauté shallots and garlic	3
Heat 2 tablespoons of olive oil in a frying pan. Once hot, add 2 finely chopped shallots and 2 crushed garlic cloves and sauté gently for a few minutes.
2	Add mushrooms and thyme	2
Extract 25 grams of porcini mushrooms from their liquid and squeeze out any excess. Chop roughly and add to the frying pan along with 100 grams of chestnut mushrooms and 1 teaspoon of thyme.
3	Cook mushrooms	5
Cook the mushrooms for about 5 minutes. If the mixture seems dry, add some more of the porcini mushroom soaking liquid.
4	Add cheeses	1
Remove the pan from the heat and stir in 4 tablespoons of mascarpone and 85 grams of Parmesan cheese.
5	Season and chill	20
Season the mixture to taste and leave to cool. Chill in the refrigerator until you are ready to use.
6	Serve
Divide the mushroom filling between 10 vol-au-vent cases. Garnish with thyme leaves and Parmesan shavings.

This Wild Mushroom & Parmesan Vol-au-Vent Filling is packed full of flavor. Don’t forget to tag #cookmerecipes when you make these vol-au-vents!

Jelena Mardere

Jelena is an interior designer and young mom! As a busy working mom, her time is precious so she’s always looking for a quick and efficient way to get things done. Jelena is very creative, but has a strong practical side. She loves trying new things and travels a lot, especially around Europe. The kitchen is Jelena’s safe space, where she can let her creative side out and dedicate herself to her favorite hobby - cooking!