Simple yet impressive…
This simple yet impressive dish looks the part when served on your table, this recipe is a great starter, side dish or main.
Details
Servings
4 servings
Dietary
Plant Based
Prep time
45 minutes
Cooking
30 minutes
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Ingredients
300g White Mushrooms
2 Garlic Cloves
2 tbsp Olive Oil
2 tbsp Parsley
1/2 cup White Wine
1 bunch Asparagus
1 Puff Pastry Sheet
- For the caper sauce
1 tbsp Capers
1 tbsp Chopped Parsley
1 Garlic Clove
1 tbsp Fresh Basil
1 tbsp Olive Oil
Directions
- Roughly chop the mushrooms.
- In a saucepan, cook the oil, garlic and mushrooms until golden, add the wine and let it reduce until it has evaporated, remove from the heat and add the parsley.
- Steam the asparagus and cut into 2 cm pieces. Set aside the tops for garnish and blend the rest with the mushroom mix.
- Roughly blend the caper sauce ingredients and set aside.
- Pre-heat the oven at 170°C. Roll out the pastry on a floured surface or sheet of baking paper. Using a big cutter or a large glass about 7cm diameter, cut out 4 circles. Cut out two of the centres with a smaller cutter and place the outer circles on top of the other two circles.
- Place the circles on a lined baking tray and bake for 25 minutes at 170°C until gold and flaky.
- Fill the middle of each vol au vent with the mushroom and asparagus mix and garnish with the asparagus tips. Serve with the caper sauce.