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.
Ingredients For Mushroom & Spinach Vol Au Vents Recipe
4 Puff pastry
Olive oil
80 gram Vulscombe goat's cheese
160 gram Baby spinach leaves
80 gram Wild mushrooms
4 Duck eggs
Salt to season
4 Red peppers
1 Banana shallot
1 Garlic Clove
100 milliliter Cream
Salt to season
1 tablespoon Chives
1 bunch Rocket
4 Puff pastry
160 gram Baby spinach leaves
80 gram Wild mushrooms
80 gram Vulscombe goat's cheese
Salt to season
1 Banana shallot
1 Garlic Clove
100 milliliter Cream
Salt to season
4 Red peppers
4 Duck eggs
Olive oil
1 tablespoon Chives
Nutrition value
336
calories per serving
13 g Fat30 g Protein24 g Carbs5 g FiberOther
Current Totals
13 g Fat
30 g Protein
24 g Carbs
5 g Fiber
MacroNutrients
Carbs
24 g
Protein
30 g
Fiber
5 g
Fats
Fat
13 g
Vitamins & Minerals
Calcium
290 mg
Iron
7 mg
Vitamin A
2192 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
3 mg
Vitamin B6
1 mg
Vitamin B9
194 mcg
Vitamin B12
0 mcg
Vitamin C
29 mg
Vitamin E
2 mg
Copper
1 mcg
Magnesium
137 mg
Manganese
1 mg
Phosphorus
423 mg
Selenium
35 mcg
Zinc
5 mg
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
