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Mushroom Vol Au Vent

American.Kitchen's picture
  Fine liver pate 10 Ounce (284 Gram)
  Sour cream 30 Milliliter (2 Tablespoon)
  Dijon mustard 15 Milliliter (1 Tablespoon)
  Butter 30 Milliliter (2 Tablespoon)
  Shallot 1 , chopped
  Garlic 1 Clove (5 gm), smashed and chopped
  Mushrooms 1⁄2 Pound, finely chopped (250 Gram)
  Ricotta cheese 45 Milliliter (3 Tablespoon)
  Vol au vent 12 Small, cooked
  Paprika 1 Dash
  Salt To Taste
  Pepper To Taste

Blend pate, sour cream and mustard together in food processor; set aside.
Heat butter in saucepan.
Cook shallot and garlic 2 minutes over medium heat.
Add mushrooms and paprika; season well.
Continue cooking 4 to 5 minutes.
Stir in cheese, correct seasoning and cook 2 minutes over low heat.
Remove saucepan from heat and set aside to cool.
Fill vol-au-vent with cold mushroom mixture and arrange on serving platter.
Spoon pate mixture into pastry bag fitted with plain nozzle.
Decorate the tops of vol-au-vent.
Keep leftover pate for spreading on crackers.
Garnish with watercress and quartered black olives if desired.

Recipe Summary

Difficulty Level: 
Side Dish

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Mushroom Vol Au Vent Recipe