Wild mushroom and asparagus vol au vaunts

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100 gram
Shin tiki mushrooms
100 gram
Oyster Mushrooms
100 gram
King Brown Mushrooms
100 gram
Enoki Mushrooms
300 ml
Pure Cream
1/2 bunch
Thyme
1/2 diced
Onion
3 cloves
Garlic
8 each
Vol au Vents - small
8 spears
Aspargus
1 splash
Olive oil
1 pinch
Salt
1 pinch
Pepper
Wild mushroom and asparagus vol au vaunts

Instructions for this recipe include steps for using an Induction Cooktop.  You can substitute with a normal cooktop as well.

  1. Heat oven to 200 c on traditional bake
  2. Chop all mushrooms
  3. Place all mushrooms on a backing try thyme garlic and onion salt pepper and a drizzle of olive oil place in the oven for 10 minutes
  4. Cream in a larger pot and reduce by half at induction heat 6 so it does not boil over
  5. Mean while pan fry you asparagus spears with a little olive oil salt and pepper on a nice frying heat of level 9
  6. Fill vol a vaunt case with mushroom mix and bake for 5 mins
  7. To plate up place to vol au vaunt on a plate and two asparagus spears crisscrossed over drizzle a little olive oil on the plate

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