Mushroom Vol Au Vent Recipe

How to make it

1.  

   Prepare the Vol Au Vent Shells: Preheat the oven according to the package instructions for the puff pastry shells. Place the shells on a baking tray and bake as per the instructions until they are puffed and golden brown. Set aside to cool.
2. Make the Mushroom Filling: In a large skillet, melt the butter with the olive oil over medium heat. Add the finely chopped onion and cook until it becomes translucent, about 3-4 minutes.Add the Lee Kum Kee Minced Garlic and cook for another 1-2 minutes until fragrant.
3. Add the sliced mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms are tender and any liquid has evaporated, about 5-7 minutes. Stir in the Lee Kum Kee Premium Oyster Sauce and mix well. Pour in the heavy cream and stir to combine. Cook for another 2-3 minutes until the sauce has thickened slightly. Season with salt and pepper to taste. Remove from heat.
4. Assemble the Vol Au Vents: Carefully spoon the mushroom filling into the baked vol au vent pastry shells. Garnish with chopped fresh parsley and serve immediately. Enjoy!