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Wild mushroom & Parmesan vol-au-vent filling
- 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:View on BBC Good Food
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