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Mushroom Vol Au Vents

Western.Chefs's picture
Ingredients
  Butter 2 Tablespoon
  Small mushrooms 1⁄2 Pound, sliced (225 Grams)
  Cubed cooked ham 125 Gram (1 Cup)
  Veloute sauce 315 Milliliter (1 1/4 Cups)
  Cream 3 Tablespoon
  Grated gruyere cheese 50 Gram (2/3 Cup)
  Salt To Taste
  Pepper To Taste
Directions

Preheat the oven to 375°F (100°C).
Melt the butter in a saucepan.
Add the mushrooms and fry, stirring, for 3 to 4 minutes.
Stir in the ham, veloute sauce, cream, Gruyere cheese and salt and pepper to taste.
Spoon the mixture into the vol-au-vent cases and bake for 10 to 15 minutes or until bubbling on top and heated through.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Mushroom
Interest: 
Gourmet
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4

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