Monday, 7 December 2009

Christmas Appetizers and Snacks – More Vol-au-vent Recipes

Mushroom and Bacon Vol-au-vent

8 vol-au-vent cases
2 tsp butter
2 slices bacon, diced
1 tbsp minced shallot
6 oz mushrooms, chopped
pinch crushed garlic
pinch of chopped fresh thyme
¼ cup good beef stock
2 cups double cream
salt and freshly ground black pepper to taste
fresh parsley

Melt the butter in a frying pan, add the bacon and shallots and sauté until the shallots are soft. Add the mushrooms and garlic and sauté for 2 minutes longer. Add the thyme, stock, and cream, and bring to a boil. Lower the heat to a simmer and cook until the sauce thickens slightly. Season with salt and pepper. Allow to cool slightly before spooning equal amounts of the filling into each vol-au-vent case. Garnish with parsley.

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