Wild mushroom & Parmesan vol-au-vent filling recipe | Good Food

Name: Wild mushroom & Parmesan vol-au-vent filling recipe | Good Food
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

www.bbcgoodfood.com

For a great party canapé, fill puff pastry cases with creamy wild porcini and chestnut mushrooms, from BBC Good Food.

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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