Mushroom & Spinach Vol Au Vents Recipe
Recipe By Great British Chefs
Award-winning chef, mark dodson, shares his gourmet vol-au-vents recipe, which includes mushroom, goat's cheese and a poached duck egg a fantastic vegetarian starter.
4.7
10 Rating -
Rate
Non Vegdiet
1hr 30minstotal
1hr 30m.total
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Mushroom & Spinach Vol Au Vents Recipe
- 1 Puff pastry
- As required Olive oil
- 20 gram Vulscombe goat's cheese
- 40 gram Baby spinach leaves
- 20 gram Wild mushrooms
- 1 Duck eggs
- As required Salt to season
- 1 Red peppers
- 1/4 Banana shallot
- 1/4 Garlic Clove
- 25 milliliter Cream
- As required Salt to season
- 1/4 tablespoon Chives
- 1/4 bunch Rocket
- 1 Puff pastry
- 40 gram Baby spinach leaves
- 20 gram Wild mushrooms
- 20 gram Vulscombe goat's cheese
- As required Salt to season
- 1/4 Banana shallot
- 1/4 Garlic Clove
- 25 milliliter Cream
- As required Salt to season
- 1 Red peppers
- 1 Duck eggs
- As required Olive oil
- 1/4 tablespoon Chives
Nutrition
value
value
336
calories per serving
13 g Fat30 g Protein24 g Carbs5 g FiberOther
Current Totals
- Fat13g
- Protein30g
- Carbs24g
- Fiber5g
MacroNutrients
- Carbs24g
- Protein30g
- Fiber5g
Fats
- Fat13g
Vitamins & Minerals
- Calcium290mg
- Iron7mg
- Vitamin A2192mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B33mg
- Vitamin B6< 1mg
- Vitamin B9194mcg
- Vitamin B120mcg
- Vitamin C29mg
- Vitamin E2mg
- Copper1mcg
- Magnesium137mg
- Manganese1mg
- Phosphorus423mg
- Selenium35mcg
- Zinc5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Great British Chefs