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Chicken & Mushroom Vol Au Vent


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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
  • 6
    55min
    Preparation 45min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      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!
    • Appliance TM 31 image
      Recipe is created for
      TM 31
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Recipe's preparation

    Prepare Chicken
  1. Add cheese to mixing bowl and grate 5 seconds/speed 6. Set aside.
  2. 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
  3. Stir chicken & cook 5-7 minutes/varoma temp/speed 2. Check chicken is cooked through.
  4. Remove simmering basket with the aid of the spatula and set aside to cool.
  5. Strain chicken liquid through a sieve into a jug and set aside
  6. Preheat oven to 180 degrees
  7. Place vol au vents onto a tray lined with baking paper. Set aside.
  8. Bechamel Sauce
  9. To mixing bowl add butter, flour, cream, 250 grams reserved chicken stock, dry sherry & mustard.
  10. Cook 10 - 12 minutes/100 degrees/speed 4.
  11. Add chicken, drained champignons, grated cheese, shallots and parsley to mixing bowl.
  12. Cook 2 minutes/100 degrees/reverse/speed 2.
  13. Spoon into vol au vent cases and bake for 8 - 10 minutes. Serve with a side salad.
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Accessories you need

  • Simmering basket
    Simmering basket
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  • Measuring cup
    Measuring cup
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  • Spatula TM5/TM6
    Spatula TM5/TM6
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.

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