St Georges Vol-au-Vents

The lovely mealy flavour of St George’s mushrooms works particularly well with white meats and cream. I have tried to harness both of these with this tasty little starter. Or try it as an unusual canapé – the perfect nibble to accompany a crisp white wine as the sun sets on a spring evening.

 

 

 

 

 

 

 

1 Clove garlic
½ Small onion, finely chopped
250g St George’s (roughly chopped)
1 cup Shredded cooked chicken leftovers

100g Parmesan (grated)
1 tbspn Flour
1 tspn Dijon mustard    
150g Single cream
150g Milk
75g Butter
1 pack Frozen vol-au-vent cases

Cook the vol-au-vent cases according to the instructions (you can make your own of course, but I find it too much of a fiddle when the whole point is to have a tasty nibble with the minimum of fuss). Lightly sauté the garlic, onion, mushrooms and chicken (if used) in a little of the butter. Meanwhile, make a roux by melting the rest of the butter, stirring in the flour and mustard. When this has formed a thick paste, slowly stir in the milk, then the cream over a very low heat. Add the Parmesan and the mushroom mixture and season to taste. Leave to cool and then put a dollop in each vol-au-vent case. Garnish with a little chopped parsley, tarragon, chives, ramsoms or whatever takes your fancy and serve warm.

 

Please click here if you would like to join our Newsletter mailing list

Latest

Newsletter

Mushroom Newsletter (29 July 2010)
Porcini are here! Usually I would expect to find this autumn mushroom from about September onwards, but this year they seem to be up a good six weeks early . . .. Mushroom_Newsletter_(Porcini_-_July_2010).PDF

Wildlife Profile

Moths (July 2010)
If one could rank insects by popularity, moths would be a long way from the top. Unlike their beautiful cousins, the butterflies, most are drab and nocturnal. Thus we are most likely to encounter them when a particularly large specimen begins to crash around the lamp by an open window in the dead of night . . .

Wild Food

Ramsoms (May 2010)
While checking out your favourite mushroom woods, keep an eye open for the lush green foliage of wild garlic . . .

Recipes

Wild Mushroom and Nut Pate
This delicious pate which blends summer mushrooms with hazel nuts is perfect for August picnics . . .

Shop

German mushroom knife
These specially imported knives have a hawk's bill stainless steel blade, lanyard hook and measuring scale. The blade's serrated back and inbuilt natural bristle brush allow collectors to clean their finds in the field.

Website designed and Hosted by Mid Wales Design

Nochex Merchant Account