Vegetarian Christmas canape recipe for 4 - 8 people, takes only 10 mins; recipe has vol-au-vent, olive oil, shallot, garlic clove, porcini, chestnut mushroom, thyme leaf, mascarpone and parmesan.
Wild mushroom & Parmesan vol-au-vent filling
Course: Vegetarian Christmas canapé
Servings
4 - 8
servings
Prep time
15 mins
Ingredients
- Garlic Clove: 2 garlic cloves, crushed
- Parmesan: 85g parmesan (or vegetarian alternative), finely grated, plus extra shavings to serve
- Olive Oil: 2 tbsp olive oil
- Shallot: 2 shallots, finely chopped
- Thyme Leaf: 1 tsp chopped thyme leaf, plus extra to serve
- Chestnut Mushroom: 100g chestnut mushroom, roughly chopped
- Mascarpone: 4 tbsp mascarpone
- Porcini: 25g dried porcini mushrooms, soaked in hot water for 30 mins
- Vol Au Vent: 10 vol-au-vent cases (see 'goes well with')
Directions
- Heat the oil in a frying pan. Add the shallots and garlic, and gently saute for a couple of mins. Remove the porcini mushrooms from the soaking liquid and squeeze out any excess. Roughly chop and add to the pan along with the chestnut mushrooms and thyme. Cook for about 5 mins. If the mixture seems dry, add a little mushroom soaking liquid.
- Remove from the heat and stir in the mascarpone and Parmesan. Season and leave to cool. Chill until ready to use.
- Divide between 10 vol-au-vent cases and serve scattered with Parmesan shavings and a few thyme leaves.
