Easy Chicken & Mushroom Vol-Au-Vents - Ainsley Harriott
Easy Chicken & Mushroom Vol-Au-Vents filled with Ainsley's Wild Mushroom Soup for a flavorful, festive treat perfect for gatherings. Warm or cold, these puff pastry cases are both easy and delicious!
Ingredients
- 16-18 shop-bought Vol-au-vent cases (we used Jus Rol)
- 1 x sachet of Ainsley Wild Mushroom Cup Soup
- 1 tbsp butter
- 1 tbsp olive oil
- 2 shallots, finely diced
- 1 clove of garlic, minced
- 2 small chicken breasts, cut into small pieces
- 200g baby button mushrooms, chopped or thinly sliced
- 1 tbsp grated Parmesan (optional)
- 1 tbsp chopped fresh parsley, plus extra to garnish
- freshly ground black pepper
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