ALPINE RUSH MUSHROOM VOL-AU-VENT
8 vol-au-vent cases
400 g mixed mushrooms (e. g. button mushrooms, king oyster mushrooms, oyster mushrooms)
1 tbsp butter
150 g frozen peas
1 dl vegetable stock
1,8 dl single cream for sauces
3 tbsp Appenzeller Alpenbitter
A little lemon juice
½ tsp salt
A little freshly ground pepper
½ bunch of flat-leaf parsley
Place vol-au-vent cases on a baking tray covered with greaseproof paper and prepare according to the instructions on the pack.
Cut mushrooms into slices or chunks. Finely chop shallot. Sauté mushrooms in butter for approx. 5 min., add shallots and peas and continue for a further 3 min. or so.
Add stock and cream and bring to the boil, reduce heat and simmer for approx. 5 min., add Appenzeller Alpenbitter and lemon juice and season. Finely chop parsley. Fill vol-au-vent cases with mushroom mixture, sprinkle with parsley.
Serve with a mixed green salad.