Mushroom and Brandy Vol au Vents
- 總時間: 35 分鐘
- 屈服: 12 1x
描述
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
成份
小洋蔥, 切碎
3 瓣大蒜, 肉末
150克 (5 盎司) chestnut mushrooms, 切片
the leaves of four sprigs of thyme
165毫升 (5.8 液量盎司) of coconut milk
3 湯匙 白蘭地
生粉一湯匙
鹽和胡椒
橄欖油
12 medium vol au vent cases – Justrol do frozen ones in packs of 36 that are vegan
指示
Heat a splash of oil in a large pan and sweat the onion with the garlic and some salt for 5 分鐘
Add the mushrooms, thyme and some black pepper and cook on a low heat, stirring occasionally for 15 分鐘左右, 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 分鐘
When the vol au vent cases are cooked spoon in the mixture. Serve hot or cold
- 準備時間: 5
- 烹飪時間: 30
