Kate Fowler
We’re throwing it back to the 1980s with these mushroom vol au vents. This classic creamy mushroom-and-garlic combo is perfect with the flaky pastry. Bibs may be required.
1 pack vegan vol au vent cases
2 tbsp olive oil or vegan butter
300g mushrooms, finely chopped
2 cloves garlic
½ tsp salt
100ml single vegan cream
1 tsp cornflour, mixed with 1 tbsp water
1 tbsp chives, finely chopped
1 tbsp parsley, finely chopped
Plus a few more herbs to garnish
We’re throwing it back to the 1980s with these mushroom vol au vents. This classic creamy mushroom-and-garlic combo is perfect with the flaky pastry. Bibs may be required.
1. Cook the vol au vents according to the pack’s instructions. Remove from the oven and set aside to cool.
2. Meanwhile, make the filling. Heat the oil or butter in a pan, add the mushrooms and garlic, and cook for 5 minutes. Season with salt to your taste.
3. Add the cream and let it bubble away for a few minutes, then add the cornflour and water and let it thicken.
4. Stir in the herbs and remove from the heat.
5. When cool, spoon the mixture into the pastry cases and garnish with more fresh herbs.
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