Port & Mushroom Vol Au Vent
HT CD PFC
25mins
Makes 12 Bouchées Hot Vegetarian Vegetables
Herbs Alcohol Party Food Canapés Puff Pastry eggless
Ingredients
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
Instructions
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.
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