Photo: Andrew Ridley
Wild mushroom & Parmesan vol-au-vent filling
9 ingredients
15 min + 10 min
MAKES enough to fill 10 vol-au-vent cases
openrecipes
For a great party canapé, fill puff pastry cases with creamy wild porcini and chestnut mushrooms
Estimated Nutrition (whole recipe, rough)
416
Calories
15g
Protein
34g
Fat
16g
Carbs
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Mascarpone | 2 tbsp (28g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Porcini | not in our table | 0 |
| Water | not in our table | 0 |
| Chestnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 10 vol-au-vent cases (see 'goes well with')
- 2 tbsp olive oil
- 2 shallots , finely chopped
- 2 garlic cloves , crushed
- 25g dried porcini mushrooms, soaked in hot water for 30 mins
- 100g chestnut mushrooms , roughly chopped
- 1 tsp chopped thyme leaves , plus extra to serve
- 4 tbsp mascarpone
- 85g Parmesan (or vegetarian alternative), finely grated, plus extra shavings to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes