Mushroom and Brandy Vol au Vents
- Total Time: 35 minutes
- Yield: 12 1x
Description
Delicious creamy vegan vol au vents. Really simple to make with frozen pastry cases. Serve hot or cold, as part of a main dish, as a starter or canape
Ingredients
a small onion, finely chopped
3 cloves of garlic, minced
150g (5 ounces) chestnut mushrooms, sliced
the leaves of four sprigs of thyme
165ml (5.8 fluid ounces) of coconut milk
3 tablespoons of brandy
a tablespoon of cornflour
salt and pepper
olive oil
12 medium vol au vent cases – Justrol do frozen ones in packs of 36 that are vegan
Instructions
Heat a splash of oil in a large pan and sweat the onion with the garlic and some salt for 5 minutes
Add the mushrooms, thyme and some black pepper and cook on a low heat, stirring occasionally for 15 minutes or so, until everything is completely softened
In the meantime cook the vol au vent cases according to the instructions
When the mushrooms and onions are soft add the coconut milk and brandy
Stir the cornflour into a little cold water and add this, bring back to the boil and cook for a further 5 minutes
When the vol au vent cases are cooked spoon in the mixture. Serve hot or cold
- Prep Time: 5
- Cook Time: 30
