Creamy mushroom and thyme vol-au-vents – Food & Home Magazine
Creamy mushroom and thyme vol-au-vents are elegant little appetisers. They're lighter than air and full of wonderful earthy flavours.
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Ingredients
- <h3>Vol-au-vent</h3>
- 500g puff pastry
- flour, to dust
- 1 egg yolk
- 15ml (1 tbsp) water
- <h3>Filling</h3>
- 15ml (1 tbsp) olive oil
- 30ml (2 tbsp) butter
- 250g mixed mushrooms (oyster, porcini, portabellini and button), roughly chopped
- 2 garlic cloves, chopped
- 15ml (1 tbsp) fresh thyme leaves, plus extra to serve
- 5ml (1 tsp) fresh rosemary, chopped
- 45ml (3 tbsp) brandy
- 125ml (½ cup) fresh cream
- 30ml (2 tbsp) Parmesan, grated
- salt
- freshly ground black pepper
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