Wild mushroom Parmesan vol au vent filling
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 mushroom roughly chopped
- 1 tsp chopped thyme leaf plus extra to serve
- 4 tbsp mascarpone
- 85g parmesan (or vegetarian alternative), finely grated, plus extra shavings to serve
Instructions
Wild mushroom & Parmesan vol-au-vent filling serves 10 original recipe by BBC Good Food.
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