Meals and Courses

Onion and Mushroom Vol-au-Vents

cook 20 mins
  • 16 frozen vol-au-vent cases
  • 50 g (2 oz) butter
  • 1 small onion, finely chopped
  • 1 garlic clove, chopped
  • 250 g (8 oz) mixed mushrooms, thinly sliced
  • 125 g (4 oz) mascarpone cheese
  • 2 teaspoons chopped herbs, such as tarragon, chervil and chives, plus extra to garnish (optional)
  • salt and pepper
  • Line a baking sheet with baking paper. Arrange the vol-au-vent cases on it and bake in a preheated oven, 220˚C (425˚F), Gas Mark 7, for 10–12 minutes, or according to the packet instructions, until crisp and golden.
  • Meanwhile, melt the butter in a frying pan and cook the onion and garlic over a medium heat for 6–7 minutes, stirring occasionally, until softened and golden. Add the mushrooms and fry for a further 3–4 minutes, until softened.
  • Stir the mascarpone and herbs into the pan, add a pinch of salt and pepper, then remove from the heat.
  • Spoon the filling into the pastry cases and serve warm, garnished with freshly snipped chives, if desired.
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