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Mushroom Vol Au Vent Recipe

Mushroom Vol Au Vent Recipe

  • Difficulty Level: 1
  • Serves Serves: 6
  • Preparation

    10mins

  • Cooking

    20mins

What You Will Need

Made with
Lee Kum Kee products

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!

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