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Port & Mushroom Vol Au Vent

HT  CD  PFC  25mins

Makes 12 Bouchées    Hot Vegetarian Vegetables  Herbs  Alcohol   Party Food Canapés Puff Pastry   eggless

12 x 5cm/2” Vol-au-Vent cases
For the filling
50g/2oz Butter
2 Shallots, finely chopped
100g/4oz Mushrooms, thinly sliced
2 tbsp Plain Flour
60ml/2fl.oz. Port
180ml/6fl.oz. Vegetable Stock
1 teasp Freshly chopped Thyme
Salt and Pepper


1. Preheat the oven to 180C, 350F, Gas Mark 4. Melt butter in a medium sized saucepan, add the onions and mushrooms and sauté for a few minutes until softened.

2. Sprinkle over the flour and cook over a medium heat for 1-2 minutes, stirring.

3. Gradually add the port and stock, stirring constantly, and cook over a medium heat until thickened, stirring.

4. Add the thyme, salt and pepper and cook for a further 1-2 minutes stirring all the time.

5. Spoon the mixture into the cases, place on a baking tray and bake for 10 minutes. Serve hot.


More Vol au Vent  Recipes  |  More Party Food Recipes



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