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Wild mushroom & Parmesan vol-au-vent filling


Wild mushroom & Parmesan vol-au-vent filling Recipe

Ingredients:
  • 10 vol-au-vent cases (see 'goes well with')
  • 2 tbsp olive oil
  • 2 shallots , finely chopped
  • 2 garlic cloves , crushed
  • 25g dried porcini mushrooms, soaked in hot water for 30 mins
  • 100g chestnut mushrooms , roughly chopped
  • 1 tsp chopped thyme leaves , plus extra to serve
  • 4 tbsp mascarpone
  • 85g Parmesan (or vegetarian alternative), finely grated, plus extra shavings to serve
Directions:
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