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Mushroom vol-au-vents with chipolatas
30 m active | 30 m total
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
  • 150 g oyster mushrooms
  • 100 g brown mushrooms
  • 0.75 tsp salt
  • 2 tbsp olive oil
  • 0.5 tsp sweet paprika
  • 2 dl single cream for sauces
  • 1 dl water
  • 0.5 bunch chives
  • a little pepper
  • 1 tbsp oil
  • 12 chipolatas
  • 4 vol-au-vents
  • 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
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And that's how it's done
And that's how it's done
To prepare
Place the peas in a bowl, defrost.
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.
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.
Heat the oil in a frying pan. Fry the chipolatas for approx. 5 mins. on each side.
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.