Mushroom Vol Au Vent
|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|
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.