Mushroom vol au vent anyone ?
By Traceyjayne
@Traceyjayne (11389)
United Kingdom
January 27, 2021 4:12pm CST
So, I love cookery programmes and there was a very good one on this evening. Any programme that has Dame Mary Berry as the lead is alright by me.
This series features 'celebrities' ( some of whom I know and a few I don't.. ..depends on which programmes you watch I guess...reality programmes aren't my thing and people in them generally have little talent !)
Anyway a cookery challenge tonight was three mushroom vol au vents.
Now, I grew up in the 70's and at that time vol au vents were everywhere...
I had always put a pastry lid on mine ... And my Mum did too .. but none of the 'celebs' did ..,
Made me want to go back to 70's good though ....
Do you like the occasional vol au vent ?
7 people like this
8 responses
@owlwings (43897)
• Cambridge, England
27 Jan 21
I, too, would expect a vol-au-vent to have a lid, though I can quite see that it's not really necessary, in fact, I'm sure that I've had vol-au-vents as canapés which didn't have lids (it would be a little silly to put a lid on such a tiny mouthful which is usually loaded with mushrooms or prawns).
My brother offered us some assorted wild mushrooms today, which I declined because I couldn't think what I'd do with them (we already have too much food in the house). I could have made something and frozen it but both the freezers are already full. On reflection, however, I could have dried them. Anyway, instead of the mushrooms, I got a mooli. Anyone for mooli vol-au-vents? Not me! Would Mary Berry know what to do with a mooli?
2 people like this
@Traceyjayne (11389)
• United Kingdom
27 Jan 21
Mary Berry ( or Dame Mary to us commoners) knows everything and a mooli certainly would not faze her !)
2 people like this
@owlwings (43897)
• Cambridge, England
28 Jan 21
@JudyEv It's a curious and rather beautiful vegetable like a huge carrot but pure white and smooth. It's actually a radish, with that watery, peppery crunchiness one associates with radishes and it's sometimes known as White Radish. The Japanese and Koreans tend to serve it raw, thinly sliced and pickled; in India, it tends to be used rather as one would use carrots - diced and cooked in curries and such. I haven't decided yet what I'm going to do with mine!
1 person likes this
@kaylachan (84815)
• Daytona Beach, Florida
27 Jan 21
Can't say I know what that is, so I don't know if I would like it.
1 person likes this
@lovebuglena (52168)
• Staten Island, New York
27 Jan 21
I love mushrooms but I've never heard of a vol au vent before.
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