Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Parmesan and mushroom vol-au-vents

French 320 Mins Prep · 45 Mins Cook

Preheat the oven to 180°C, gas mark 4. Line a baking tray with parchment paper.
To make the cases, lightly flour a clean surface then unfold 1 sheet of pastry. Using an 8cm-round cutter, cut out 6 circles. Place on the baking tray and lightly prick the pastry with a fork. Roll out the remaining pastry sheet.
Cut out 6 more circles with the 8cm-round cutter. Using a 6cm round cutter, cut centres out of the circles to form a ring. Place the rings on top of the circles that are on the baking sheet. Place the centre circles also on the baking tray.
In a small bowl, whisk the egg and brush over pastries. Chill for 15 minutes.
Bake until dark golden brown, 20-25 minutes. Cool on a wire rack.
Finely chop the shallots. Crush the garlic. Roughly chop the mushrooms into even-sized pieces.
Heat the oil in a large non-stick frying pan.
Once the oil is hot, add the shallots and garlic to the pan and sauté until tender, approx. 5 minutes. Add the mushrooms to the pan along with the thyme leaves and sauté until golden. Remove from the heat and add the mascarpone, Parmesan and salt. Stir to combine. Place in a small bowl, cover and refrigerate for 20 minutes.
When ready to serve, divide the mushroom mixture between the vol au vents and top with the micro greens and Parmesan shavings.