Mushroom Vol-au-Vent
These Mushroom Vol-au-Vent are the perfect bite-size canapé, easy to make and light as air! It takes just a few minutes to prepare the best no-fuss fancy food.
Ingredients
- 2 spring onions, sliced
- 1 teaspoons pesto
- 12 leaves basil
- 12 store-bought mini vol-au-vent cases
- 200 grams mushrooms, sliced
- 1 clove garlic, crushed
- 20 grams butter
- 2 1/2 tablespoons plain flour
- 1/2 cup cream
- 1 pinch salt
- 1 pinch pepper
- 2 spring onions, sliced
- 1 teaspoons pesto
- 12 leaves basil
- 12 store-bought mini vol-au-vent cases
- 200 grams mushrooms, sliced
- 1 clove garlic, crushed
- 20 grams butter
- 2 1/2 tablespoons plain flour
- 1/2 cup cream
- 1 pinch salt
- 1 pinch pepper
- Step 1 of 5Preheat oven to 170°C (150°C fan-forced).
- Step 2 of 5Melt the butter in a large frying pan over a high heat. Add the spring onions and garlic and cook for 2 minutes. Add the mushrooms and cook for 3 minutes until onions and mushrooms are soft.
- Step 3 of 5Sprinkle over the flour and stir through. Slowly stir through the cream or milk and continue cooking until the sauce thickens slightly. Add the pesto, salt and pepper to taste. Keep mixture warm while prepping the cases.
- Step 4 of 5Place the vol-au-vent cases onto a baking tray and bake for 8 minutes to warm through.
- Step 5 of 5Remove from the oven, transfer to a serving platter and spoon some of the mushroom filling into each. Garnish with a basil leaf and serve immediately.
Method
- Step 1 of 5Preheat oven to 170°C (150°C fan-forced).
- Step 2 of 5Melt the butter in a large frying pan over a high heat. Add the spring onions and garlic and cook for 2 minutes. Add the mushrooms and cook for 3 minutes until onions and mushrooms are soft.
- Step 3 of 5Sprinkle over the flour and stir through. Slowly stir through the cream or milk and continue cooking until the sauce thickens slightly. Add the pesto, salt and pepper to taste. Keep mixture warm while prepping the cases.
- Step 4 of 5Place the vol-au-vent cases onto a baking tray and bake for 8 minutes to warm through.
- Step 5 of 5Remove from the oven, transfer to a serving platter and spoon some of the mushroom filling into each. Garnish with a basil leaf and serve immediately.
Nutrition per serving
872 Kilojoules
Protein3 grams
Fat16 grams
Carbs13 grams
Sugars1 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 5Preheat oven to 170°C (150°C fan-forced).
- Step 2 of 5Melt the butter in a large frying pan over a high heat. Add the spring onions and garlic and cook for 2 minutes. Add the mushrooms and cook for 3 minutes until onions and mushrooms are soft.
- Step 3 of 5Sprinkle over the flour and stir through. Slowly stir through the cream or milk and continue cooking until the sauce thickens slightly. Add the pesto, salt and pepper to taste. Keep mixture warm while prepping the cases.
- Step 4 of 5Place the vol-au-vent cases onto a baking tray and bake for 8 minutes to warm through.
- Step 5 of 5Remove from the oven, transfer to a serving platter and spoon some of the mushroom filling into each. Garnish with a basil leaf and serve immediately.