Mushroom Sauce -Vol Au Vents
There’s something so comforting about a dish that’s both simple and special—and these Vol-au-Vents with mushroom sauce are exactly that. Made with our fresh, farm-grown gourmet mushrooms, each bite is rich, creamy, and packed with flavour. They’re perfect for sharing with loved ones, or simply for treating yourself to a little homemade indulgence!
Serves: 6, prep time 10min, cook time 30min
Ingredients:
2 onions
500g Red Valley, silver oyster mushrooms
500g Chicken (or Bratwurst meat) cubed
¼ - ½ cup dry white wine
300g pouring cream
4 large tbsp butter (approx. 40g)
3-4 tsp corn flour
2 chicken stock paste cubes
70 - 100ml Water
1 tsp sweet paprika
Salt & pepper to taste
Fresh chives, chopped for garnish
12 Vol Au vents (from Coles/Woolies)
Instructions:
Pre-heat oven on 180deg
Add butter to fry pan on medium heat
Fry diced chicken (or Bratwurst) until cooked, set aside.
In the same pan, add oil/butter and diced onion
Prep the mushrooms by trimming the bottom of any firm stems. Rip the mushrooms to desired size (generally in half) and add to pan
Cook for 5-10 min stirring until mushrooms are cooked through and golden.
Douse with white wine and continue to stir.
Meanwhile, add Vol Au Vents to hot oven (follow packet instructions for cooking time)
Add chicken stock and water and cook until combined
Add cream and continue to cook
Prepare cornflour and water. Add until desired thickness is achieved
Once Vol Au Vents are hot, add desired sauce and serve hot!
Tip from the team:“This creamy mushroom sauce doubles as the ultimate steak topper.” - Stef