Trisha's chicken & mushroom vol au vents
Trisha's chicken & mushroom vol au vents
So easy to make and can be used as a base for a pasta too over the season!
Ingredients
6 vol-au-vent cases (baked)
400g cooked chicken, diced or shredded
20 button mushrooms, sliced
4 cloves garlic, crushed
2 shallots, finely diced
1 tbsp olive oil
1 tbsp flour
150ml chicken stock
100ml cream
1 tsp Dijon mustard (optional)
Salt & pepper
Handful chopped parsley
Method
Heat the butter and oil in a pan.
Add the shallots and garlic; cook until softened.
Add the mushrooms and cook 4–5 minutes until reduced and golden.
Stir in the cooked chicken and warm through.
Sprinkle the flour over everything and mix well.
Pour in the chicken stock and cream, stirring until the sauce thickens.
Season with salt, pepper, and Dijon if using.
Stir in the chopped parsley.
Warm the vol-au-vent cases and spoon in the filling to serve.
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