Chicken & Mushroom Vol Au Vent by Kim1961. A Thermomix <sup>®</sup> recipe in the category Starters on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

You are here:

Print to PDF

[X]

Print recipe

Chicken & Mushroom Vol Au Vent

Print:

main picture

tips

step pictures

comments

Print recipe

Create a variant

I'm cooking this today

Ingredients

Chicken & Mushroom Vol Au Vent

500 grams boneless skinless chicken thigh, cut into pieces
2 teaspoons chicken stock paste
175 grams pouring (whipping) cream
60 grams flour
60 grams Butter
60 grams Cheddar cheese grated
220 grams canned champignon, drained
3 shallots, sliced thinly
1 tablespoons parsley, chopped
2 teaspoons dry sherry
1 1/2 teaspoons mustard (hot english/australian)
4 Vol au Vent cases, 10 centimetre

Add to shopping list

6

55min

Preparation 45min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
- Recipe is created for
  TM 31
9
Brunch Dinner Lunch

Recipe's preparation

Prepare Chicken

Add cheese to mixing bowl

and grate 5 seconds/speed 6. Set aside.

Add water and stock paste to mixing bowl, insert simmering basket and add chicken, replace lid and measuring cup. Cook 10 minutes/varoma temp/speed 2

Stir chicken & cook 5-7 minutes/varoma temp/speed 2. Check chicken is cooked through.

Remove simmering basket with the aid of the spatula and set aside to cool.

Strain chicken liquid through a sieve into a jug and set aside

Preheat oven to 180 degrees

Place vol au vents onto a tray lined with baking paper. Set aside.

Bechamel Sauce

To mixing bowl add butter, flour, cream, 250 grams reserved chicken stock, dry sherry & mustard.

Cook 10 - 12 minutes/100 degrees/speed 4.

Add chicken, drained champignons, grated cheese, shallots and parsley to mixing bowl.

Cook 2 minutes/100 degrees/reverse/speed 2.

Spoon into vol au vent cases and bake for 8 - 10 minutes. Serve with a side salad.

Accessories you need

Simmering basket
buy now

Spatula TM5/TM6
buy now

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.