The festive season is upon us and every good forager should have a range of nibbles for those unexpected guests . . .
1 Pack frozen vol au vent cases
1 Small onion
2 Cloves garlic
50g Butter
1 tspn flour
1 tspn Dijon mustard
4 tbspns Cream cheese
50g Parmesan (grated)
10g Dried mushrooms (eg morels, trompettes or porcini)
Leaves from two sprigs of thyme (optional)
1 Beaten egg
Follow the cooking instructions on the pastry pack, pre-heat the oven and brushing the top of the vol au vent cases with beaten egg. Meanwhile, soak the dried mushrooms in a little boiling water and fry the finely diced onion and garlic in the butter, as they become translucent, add the flour, mustard and thyme (if using). Stir to create a paste and then add the cream cheese, Parmesan and mushroom stock and finely chopped rehydrated fungi. Continue to heat for a minute or two until it thickens, then season with pepper and salt. Remove the vol au vent cases and when cool enough to handle, spoon the creamy mushroom mix into the cases.
