Chicken & Mushroom Vol au Vents

Chicken & Mushroom Vol au Vents
 
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Ingredients

Ingredients
Method
 
  • 1 packet (12) Vol au Vent Cases
  • 4 oz (100g) Cooked Chicken, flaked and chopped finely
  • 4 oz (100g) Mushrooms, sliced
  • 1/2 oz (12g) Butter
  • 1/2 pint (300ml) White Sauce
  • Salt & Pepper
METHOD

Cook the Vol au Vent cases as per the instructions on the package. When cooked remove the tops and set aside. Fry the Mushrooms in the Butter until soft. Stir in the Chicken pieces and White Sauce. Season with Salt & Pepper. Bring to the boil and then allow to cool a little. Spoon the mixture into each Vol au Vent case and replace the lids. Serve warm or cold. Serves 4.



Chicken & Mushroom Vol au Vents

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Chicken & Mushroom Vol au Vents Recipe with Vol au Vents, Cooked Chicken, Mushrooms, Butter & White Sauce.

Method


METHOD

Cook the Vol au Vent cases as per the instructions on the package. When cooked remove the tops and set aside. Fry the Mushrooms in the Butter until soft. Stir in the Chicken pieces and White Sauce. Season with Salt & Pepper. Bring to the boil and then allow to cool a little. Spoon the mixture into each Vol au Vent case and replace the lids. Serve warm or cold. Serves 4.



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