Mushroom vol-au-vents with chipolatas
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- Preparation:
- Total:
- Serves: 4 persons
Ingredients
- 100 gfrozen peas
- 150 goyster mushrooms
- 100 gbrown mushrooms
- 2 tbspolive oil
- ½ tspsweet paprika
- ¾ tspsalt
- 2 dlsingle cream for sauces
- 1 dlwater
- a littlepepper
- ½ bunchchives
- 1 tbspoil
- 12chipolatas
- 4vol-au-vents
Instructions
Step 1
Place the peas in a bowl, defrost.Step 2
Tear the oyster mushrooms into pieces, quarter the button mushrooms, place both in a bowl with the oil, mix, season. Fry the mushrooms in a warm, non-stick frying pan for approx. 10 mins.Step 3
Add the single cream, water and peas to the mushrooms, bring to the boil, simmer for approx. 3 mins., season. Finely chop the chives using scissors, add half, mix.Step 4
Heat the oil in a frying pan. Fry the chipolatas for approx. 5 mins. on each side.Step 5
Carefully remove the lids from the vol-au-vents. Cook the vol-au-vents according to the packet instructions, plate up the vol-au-vents, top with the sauce and chipolatas, sprinkle with the remainder of the chives, place the lids on top.