an image of vol au vents with avonmore double cream

Festive Wild Mushroom Vol Au Vent Starter


Pre-heat the oven to 180c

1. Place a large roasting tray in the oven until its very hot, add the butter then the garlic, thyme and the mushrooms, season to taste, toss and bake for 18-20 minutes or until they are brown. Add the crème fraiche to the pan and place back in the oven for 8-10 minutes.

2. Stir through the parsley and the cheese. Reduce the oven temperature to 160c.

3. Put the vol au vent cases onto a baking sheet, fill the centres with the mushroom filling. Bake for 10-15 mins until heated through.

4. Garnish with chives and serve.


  • 250g mixed wild mushrooms, chopped
  • 400g chestnut mushrooms, chopped
  • 1 clove of garlic, chopped
  • Leaves from a sprig of thyme
  • 10g Avonmore salted butter
  • 300g crème fraiche
  • 100ml Avonmore double cream
  • 50g Avonmore grated cheese
  • 1 tbsp flat leaf parsley, chopped
  • 1 tbsp chives, chopped
  • Salt and pepper
  • 6 large pre-made vol au vent cases (or bake frozen ones according to packet instructions)

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