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Easy Chicken & Mushroom Vol-au-Vents |
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| Serves 4 |
Prep 10 mins |
Cooking 20 mins |
Easy |
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My rating |
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Ingredients |
4 large shop-bought Vol-au-vent cases
1 x sachet of Ainsley Wild Mushroom Cup Soup
1 tbsp butter
1 tbsp olive oil
2 shallots, finely diced
2 small chicken breasts, cut into small pieces or cooked chopped
chicken
200g baby button mushrooms, chopped or thinly sliced
1 tbsp grated Parmesan (optional)
1 tbsp chopped fresh parsley, plus extra to garnish
freshly ground black pepper
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Cook the vol-au-vent cases
according to the packet instructions.
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Prepare the Ainsley Cup Soup
according to the packet instructions
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Heat the butter and the oil in
a frying pan over a medium heat. Add the shallots and cook
for 2 minutes until softened. Add the garlic and cook for
30 seconds until fragrant. Add the chicken and cook for
4-6 minutes before adding the mushrooms. Turn up the heat
and continue to cook for 4 minutes or until the chicken is
cooked through and the mushrooms have released all their
liquid and are lightly golden. Season with pepper, remove
from the heat, pour over the cup soup and stir to coat
everything well. Add the Parmesan (if using) and stir in
the parsley. Check for seasoning. Leave to cool slightly
for a couple of minutes (or completely, if serving cold).
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Spoon into the pastry cases
and serve warm or cold garnished with chopped parsley.
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DAILY
DINNERS 
