Here is another less than 30 minutes recipes if you have your Vol-au-Vent cases ready…
I used a mix of frozen mushroom with button mushrooms, shiitakes, pleurotes, oyster mushrooms.
For 4 persons
– About 200g of diced mushrooms
– 1 tbsp of olive oil
– 1 chopped garlic
– ½ cup of crème fraiche
– Salt and pepper
– 2 tbsp of chopped chives or dill
– 1 spring onion
– 2 tbsp of grated cheese (Gruyere, Edam..)
– 4 big Vol-au-Vent or few small ones
Sautee the mushroom in olive oil, add garlic and spring onion \9the white part finely chopped). Give it 5 to 10 minutes (in case you are going with a frozen version) on medium heat then add the cream. Sprinkle salt and freshly crushed pepper.
When most of the liquid has evaporated, add the green part of the spring onion that you would have chopped. Knock off the stove and …it’s ready!
Let it cool, add chives (dill is also nice) and some grated cheese such as comte, edam or gruyere. Put it under a grill for 1 minute to allow the cheese to melt.
Bring on the baked vol-au-vent cases and fill the cavity .
Serve with a green salad.