Creamy Truffle Mushroom Vol au Vents
Sharing Dish | with Hard Italian Style Cheese and Chives
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 pack(s)
Puff Pastry Sheet
(Contains Cereals containing gluten)
180 grams
Sliced Mushrooms
1 unit(s)
Garlic Clove
1 bunch(es)
Chives
15 grams
Wild Mushroom Paste
75 grams
Creme Fraiche
(Contains Milk)
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
1 sachet(s)
Truffle Zest
Not included in your delivery
75 milliliter(s)
Water
1 tbsp
Olive Oil
Nutritional information
Utensils
Instructions
a) Remove the puff pastry from your fridge and allow to come up to room temperature.
b) Preheat your oven to 220°C/200°C fan/gas mark 7.
a) Cut the pastry into 6 equal squares. Place 2 squares side-by-side on another lined baking tray and poke holes in them using a fork.
b) Leaving a 2cm border, cut the centre from the remaining 4 squares. These are your border pieces. TIP: Save the centre pieces for another recipe.
a) Brush a little water onto each border piece, then stack 2 border pieces on top of each pastry square on the lined baking tray, wet-side down, ensuring the edges and corners of each piece line up. These are your vol-au-vents!
b) Place the vol-au-vents onto the middle shelf of your oven until puffed and golden, 20-25 mins. Turn halfway through cooking.
a) Meanwhile, heat a drizzle of oil in a large frying pan on high heat. Once hot, add the sliced mushrooms to the pan.
b) Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.
c) In the meantime, peel and grate the garlic (or use a garlic press). Finely chop the chives (use scissors if easier).
d) Once the mushrooms have browned, add the garlic to the pan and cook for 1 min more.
a) Stir the water for the sauce (see pantry for amount) and wild mushroom paste into the mushroom pan. TIP: If your wild mushroom paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
b) Bring to the boil, then lower the heat and simmer until thickened, 3-4 mins.
c) Once thickened, stir in the creme fraiche and hard Italian style cheese. Simmer for 1 min.
d) Stir through the truffle zest (add less if you prefer a milder truffle taste) and three quarters of the chives.
a) Once the vol-au-vents are baked, push down the centre with the back of a spoon, then allow them to cool slightly, 5 mins.
b) Place on your serving platter, then divide the truffle mushroom mixture evenly between the vol-au-vents.
c) Sprinkle over the remaining chives to finish.
Enjoy!
