Put these on a buffet for a light bite, take them to a picnic, or use as a starter.
2 dssp vegetable oil
1 large onion, chopped finely
1 lb 2oz (500g) mushroom, chopped finely
3 cloves crushed garlic
2 round dessertspoon plain flour
5 fl oz soya cream
2 tbsp chopped parsley – optional
salt and pepper to taste
pkt of 36 jus-rol vol-au-vent cases (these are vegan at the time of writing, but if doubt, check)
1. Heat the oil and fry the onions gently until they start to brown. Add the mushrooms and garlic and gently cook until the mushrooms are softened, about 10 minutes.
2. Stir in the flour, cook for a minute, then add gradually add the soya milk, stirring well. Mix in the parsley and cook over a low heat until the mixture comes to the boil and thickens. Season to taste with salt and pepper and leave until completely cool.
3. Cook the vol-au-vent cases according to the instructions. When they are cool fill with the mushroom mixture and serve. Makes 36.