Mushroom and Brandy Vol au Vents
- Temps total: 35 procès-verbal
- Rendement: 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
Ingrédients
un petit oignon, finely chopped
3 gousses d'ail, haché
150g (5 oz) chestnut mushrooms, en tranche
the leaves of four sprigs of thyme
165ml (5.8 onces liquides) of coconut milk
3 cuillères à soupe of brandy
une cuillère à soupe de maïzena de
sel et poivre
huile d'olive
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 procès-verbal
Add the mushrooms, thyme and some black pepper and cook on a low heat, stirring occasionally for 15 minutes ou plus, 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 procès-verbal
When the vol au vent cases are cooked spoon in the mixture. Serve hot or cold
- Temps de préparation: 5
- Cuire le temps: 30
