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- Mushroom vol-au-vents with chipolatas
Mushroom vol-au-vents with chipolatas
Nutrition facts per serving:
- Energy in kcal about 622
- Fat about 52g
- Carbohydrates about 21g
- Protein about 17g
This is needed
This is needed
for 4 people
To prepare
- 100 g frozen peas
Mushrooms
- 150 g oyster mushrooms
- 100 g brown mushrooms
- 0.75 tsp salt
- 2 tbsp olive oil
- 0.5 tsp sweet paprika
Sauce
- 2 dl single cream for sauces
- 1 dl water
- 0.5 bunch chives
- a little pepper
Chipolatas
- 1 tbsp oil
- 12 chipolatas
Vol-au-vents
- 4 vol-au-vents
Tools
View these products
- Apron, baking paper, Baking tray, Bowl, Cooking spoon, Frying pan, Measuring cup, Oven mitts, Paring knife, Scissors, Spatula, Tablespoon, Teaspoon, Timer, Cutting board, Kitchen scales
And that's how it's done
And that's how it's done
To prepare
Place the peas in a bowl, defrost.
Mushrooms
Tear the oyster mushrooms into pieces, quarter the button mushrooms, place both in a bowl with the oil, mix, season. Fry the mushrooms in a warm, non-stick frying pan for approx. 10 mins.
Sauce
Add the single cream, water and peas to the mushrooms, bring to the boil, simmer for approx. 3 mins., season. Finely chop the chives using scissors, add half, mix.
Chipolatas
Heat the oil in a frying pan. Fry the chipolatas for approx. 5 mins. on each side.
Vol-au-vents
Carefully remove the lids from the vol-au-vents. Cook the vol-au-vents according to the packet instructions, plate up the vol-au-vents, top with the sauce and chipolatas, sprinkle with the remainder of the chives, place the lids on top.
