Ingredients for Mushroom Vol Au Vent
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How to Make Mushroom Vol Au Vent
- Preheat oven to 375°F (190°C).
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add 1 pound of sliced cremini mushrooms and cook until softened and browned, about 8-10 minutes.
- Stir in 2 cloves of minced garlic and cook for 1 minute more.
- Pour in 1/2 cup of dry sherry (or white wine) and let it reduce slightly, about 2 minutes.
- In a bowl, whisk together 1/2 cup heavy cream, 1/4 cup grated Parmesan cheese, 1 tablespoon chopped fresh parsley, salt, and pepper to taste.
- Add the cream mixture to the mushrooms and stir to combine. Simmer for 5 minutes, or until the sauce has thickened slightly.
- Fill the vol-au-vent shells with the mushroom mixture.
- Bake for 10-12 minutes, or until heated through and bubbly.
- Garnish with extra parsley and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
3g
Fat
50g
Carbs
10g