Best 2 Chicken Avocado And Mushroom Vol Au Vents Recipes
**Chicken Avocado and Mushroom Vol-au-Vents: A Culinary Symphony of Savory Delights**
Embark on a culinary journey with our tantalizing Chicken Avocado and Mushroom Vol-au-Vents, a symphony of flavors that will delight your taste buds. These elegant appetizers, also known as vol-au-vent, are crafted from light and flaky puff pastry shells, filled with a delectable medley of tender chicken, creamy avocado, and earthy mushrooms. The richness of the chicken and avocado is perfectly complemented by the savory notes of the mushrooms, creating a harmonious balance of flavors. Each bite offers a satisfying crunch from the pastry, a burst of creaminess from the avocado, and a savory umami kick from the mushrooms. Whether you're hosting a sophisticated soirée or simply seeking a delightful treat, these Chicken Avocado and Mushroom Vol-au-Vents are sure to impress.
**Additional Recipe Highlights:**
- **Vol-au-Vent Shells:** Discover the art of creating these delicate pastry shells from scratch, ensuring a golden-brown exterior and a light, airy interior.
- **Homemade Avocado Sauce:** Elevate your culinary skills by crafting a smooth and creamy avocado sauce, adding a touch of tangy citrus and fragrant herbs.
- **Flavorful Chicken Filling:** Learn the secrets of cooking tender and juicy chicken breasts, infused with aromatic herbs and spices.
- **Savory Mushroom Medley:** Explore the culinary versatility of mushrooms, sautéed to perfection with garlic, shallots, and a hint of white wine.
- **Assembly and Baking:** Witness the transformation as the vol-au-vent shells are filled with the delightful chicken, avocado, and mushroom mixture, then baked until golden brown.
Prepare to indulge in a culinary masterpiece that combines the best of savory flavors and textures. Let your taste buds dance with delight as you savor each bite of these Chicken Avocado and Mushroom Vol-au-Vents.
CHICKEN AND MUSHROOM VOL AU VENTS
Learn how to make these French chicken and mushroom vol au vents. They are small puff pastry cases with a creamy filling. Perfect canapés!
Provided by Michelle Minnaar
Categories Starter
Time 1h10m
Number Of Ingredients 11
Steps:
- Preheat the oven to 200°C / 400°F / gas mark 6.
- Line a baking tray with non-stick baking paper.
- Cut out six round discs (7cm/3in in diameter) from pastry sheet.
- Egg wash all of them and place on the baking tray.
- Using smaller round cutter (4cm/1½in in diameter) cut each remaining disc.
- Place these outer circle on top of base discs on baking tray.
- Egg wash the vol au vents again and place in the oven for 15-20 minutes or until crisp and golden brown. Remove and set aside.
- While the pastry is cooking, fry the onion with the oil and butter over a medium heat until softened and translucent.
- Turn up the heat and tip in the chicken. Brown on all sides.
- Add the mushrooms and cook for three minutes.
- Pour in the wine and let it sizzle until the liquid as halved.
- Stir in the double cream and cheese. Season to taste.
- Spoon into pastry cases and serve warm, sprinkled with chives.
Nutrition Facts : Calories 215 calories, Sugar 2.4 g, Sodium 212.7 mg, Fat 13.8 g, SaturatedFat 6.1 g, TransFat 0.2 g, Carbohydrate 8.8 g, Fiber 1.1 g, Protein 7.4 g, Cholesterol 60.1 mg
CHICKEN AVOCADO AND MUSHROOM STUFFED VOL-AU-VENTS
This is so simple to make and very yummy, I usually serve this in the really large vol-au-vent shells, but I could not get any, so I had to serve in medium ones. These are not ideal as you can not get much filling into them, I ended up pouring some of the filling over after taking a photo, so we were not eating just pastry cases with no filling, which is ok but does not look the most appealing. I usually buy the 12.5cm cases just so you can get an idea of the size compared to the ones in the photo.
Provided by The Flying Chef
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat oven to 180 degrees Celsius.
- Heat oil in a pan cook chicken in batches until browned, remove and set to one side.
- Heat a little more oil in the same pan, add leeks, garlic and mushrooms, cook until leeks and mushrooms have softened, return chicken to pan and removed from heat.
- In a saucepan whisk soup powder with milk and stock, bring to the boil to thicken, stir in tarragon. (my packet mix requires one more cup of liquid than I use, so that I end up with a thicker version than a soup, to use as the sauce, so bear this in mind.).
- Pour soup mix into pan with chicken and mushroom mix, stir to combine, gently stir in avocado.
- Place spoonfuls of chicken mix into pastry cases, bake in oven for about 5-8 Min's until hot.
- I served our with honeyed carrots and buttered spinach.
Tips:
- For a crispy and flaky vol-au-vent pastry, use puff pastry that has been chilled for at least 30 minutes before baking.
- To make sure the chicken is cooked through, use a meat thermometer to check that it has reached an internal temperature of 165°F (74°C).
- If you don't have any mushrooms on hand, you can substitute another type of vegetable, such as chopped zucchini or bell pepper.
- To make the sauce creamy and flavorful, use a good quality white wine and chicken broth.
- For a richer sauce, add a tablespoon of heavy cream or sour cream.
- Garnish the vol-au-vents with fresh herbs, such as chives, parsley, or cilantro, for a pop of color and flavor.
Conclusion:
Chicken, avocado, and mushroom vol-au-vents are a delicious and elegant appetizer or main course that is perfect for any occasion. They are easy to make and can be tailored to your own taste preferences. With a flaky pastry shell, creamy sauce, and savory filling, these vol-au-vents are sure to be a hit with everyone who tries them.
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