(Vol au vent ai funghi)

Ahh. Celebration time is here! Obviously this is not an Italian dish but it has become a true family favourite and one we had to share with you.

Creamy retro mushroom vol-au-vents that’s become a must-have at every celebration! Whether it’s Christmas Eve dinner with our loved ones in the UK or Italy, everyone insists on having these little pastry delights on the table. Rich, crispy pastry filled with a decadent, creamy mushroom filling – the perfect bite-sized indulgence. It’s a dish that brings us all together, no matter where we are!

My sister has been trying to get this recipe off me for years – so now it’s here – be prepared to incorporate this as one of your family’s traditions! I usually make these in batches of 60 or so but this recipe will make enough filling for one pack of 18 vol au vents. Any leftover – freeze it! The sauce can be used on top of veal, steak, pork chops or chicken!

We don’t waste time – we use the frozen vol au vent cases and whenever we go to Italy – which is often, we take a couple of packs and keep them in the freezer – ever ready for parties!

Ingredients
500g mushrooms
TDSV EVO Oil for frying
2 cloves garlic (finely chopped or grated)
2 teaspoons sweet smoked paprika
2 teaspoons telma chicken (or vegetable) stock powder

2 teaspoons flour
Salt and pepper
300ml double cream
Dash of brandy
1/2 cup of milk
One finely chopped white onion

Preparing the mushroom filling
Prepare all ingredients before you begin cooking:

Finely chop the onions
Finely chop the mushrooms

Grate or finely chop the garlic

Heat some evoo in a large frying pan over a medium–high heat.

Add the onions and cook for about 5 minutes, stirring often, until softened and fully cooked.
Add the mushrooms and cook for approx 15-20 min – until any excess liquid from the mushrooms

has evaporated.

Once you mixture is dry, add the flour, stock powder/cube, some ground black pepper and

paprika. DO NOT ADD SALT. Mix well.
Add a good dash of brandy and stir.

You will hear the mushrooms crackling and beginning to stick to your pan – pour in the cream and

stir well.

Allow to bubble until it coats the mushrooms in a light sauce. Then taste your mixture. If needed

add some salt and more pepper.
Take the pan off the heat and allow it to cool.
Place into a container and store in the fridge.

The mixture will solidify somewhat but this will make it easier when assembling the dish.

Preparing the vol au vent cases:

Preheat your oven to 180ºC

Work with the pastry cases frozen as its easier to handle.
On a large flat baking tray, lay some greaseproof paper.

Pour the milk into a small dish and one by one, dip the top of the vol au vent cases into the milk
then place onto the baking tray. Do not submerge the whole case, just the top – or if you have a

brush, brush the top of the vol au vent case.

Place onto baking tray and into the oven for about 15-20 minutes until golden brown and well risen.

Remove from the oven and let the cases cool in the tray for a few minutes.

Using a teaspoon, carefully push the circle in the tops into the case so a well is made ready for the filling.

To serve
Heat your oven to 180

Fill each case with a teaspoon or so of the mushroom sauce and place on a baking tray.

Heat in the oven for approx 10 minutes or until warned through.

Our favourite party recipe and one that goes down fabulously well with friends and family.

Buon appetito!

Top tip:
The sauce can be frozen.

Use any extra sauce on top of veal, steak, pork chops or chicken!
The cases and filling can be made a day ahead

The sauce can be kept in the fridge for up to 5 days.

Serve our Mushroom vol au vents with any of our fabulous Terre Di San Vito wines –

after all, it is a party!