Mushroom vol au vents

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These easy to make party nibbles can be prepared in advance and they're great for a 70's retro party...

Prep Time 10 mins
Cook Time 35 mins
Serves 6
Difficulty Level Easy

Preparation

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Total Time 45 mins
Preparation Time 10 mins
Cooking Time 35 mins

Ingredients
Method

12 vol au vent cases
40g butter
175g mushrooms, sliced
25g plain flour
300ml milk
pepper (to taste)

Cook the vol au vent cases as per the instructions on the package, when cooked, carefully remove the 'lids' and set aside
To make the filling, melt the butter in a pan and add the mushrooms - cover and cook for about 2 minutes
Slowly add the flour to the pan, stirring continuously - cook for 1 minute
Add in the milk, again stirring continuously to make sure there are no lumps - bring to the boil then simmer for 2 minutes
Season with pepper
Fill the prepared cases with the mixture and replace the lids
Re-heat at 400'F/200'C/Gas mark 6 for 10-15 minutes

You will need

Baking tray - This best-selling one from Russell Hobbs is just what you need and you can find it at Amazon for less than £10.

Saucepan - We really like this 14cm saucepan as it features a handy drain, too. You can get it at Amazon for £23.

Tips

Vol au vents make great party food, a perfect addition to any buffet. The pastry cases can be prepared in advance and then simply filled and reheated ready to serve.

For a pretty finish, leave the lids off and garnish with flat-leaf parsley.

Variations

Mushroom and chicken vol au vents - add cooked chicken, flaked and finely chopped to the mushroom mixture
Prawn vol au vents - follow the prawn cocktail recipe to make the prawns in Marie Rose sauce
Cheese and chive is good for veggies
The mushroom filling also works really well on a bruschetta or cracker