Lucknowi Mughlai Vol-au-Vent, Wild Mushrooms & Peas
Lucknowi Mughlai Recipe
Lucknowi Mughlai Vol-au-Vent
Wild Mushrooms & Peas
Crisp French puff pastry shells filled with creamy Lucknowi Mughlai mushrooms and peas. Elegant, rich and perfect as a premium starter.
Ingredients
- 1 packet Lucknowi Mughlai Curry
- 4 ready-made vol-au-vent pastry shells
- 200g mushrooms, sliced
- 75g green peas
- 75ml cream
- 1 tbsp butter
- 1 tbsp fresh herbs, chopped
- Freshly cracked black pepper
- Optional grated cheese
Method
1. Warm the vol-au-vent pastry shells according to packet instructions until crisp.
2. In a pan, melt butter over medium-high heat.
3. Add mushrooms and sauté for 2–3 minutes until golden and any moisture has reduced.
4. Add the Lucknowi Mughlai Curry, cream and green peas.
5. Cook for 3 minutes until the filling is thick and creamy.
6. Season with freshly cracked black pepper.
7. Spoon the thick Mughlai mushroom and pea filling into the warm pastry shells.
8. Garnish with fresh herbs and optional grated cheese.
Chef's Serving Suggestion
Serve two small vol-au-vents per plate with sauce dots, fresh herbs and microgreens. Keep the filling thick so the pastry stays crisp.
