Chicken & Mushroom – Vol au Vent

Product Description

Chicken & Mushroom – Vol au Vent

Sales Channel

Not for sale as a wholesale bulk item to select customers on Vivre Gourmet

Used In Following Main Recipes

  • Chicken & Mushroom – Vol au Vent

Batch Production Sizes

  • 50 pcs

Recipe Costing

Recipe costing can be found on google sheet on Shared Drive.


  • Chicken Breast Boneless 1kg
  • Mushroom Champignon 500gr
  • Onion, finely chopped 150gr
  • Garlic, finely chopped 50gr
  • Spring Onion 50gr
  • Beef Bacon 100gr
  • Cooking Cream 300ml
  • Flour – All Purpose 30gr
  • Butter – Unsalted 50gr
  • Fresh Thyme Lea 10gr
  • Cheddar Cheese – Grated 150gr
  • Salt & Pepper
  • Vol au Vent 50pcs
  • Micro green 1pot

Preparation – Vivre

  1. Preheat Sautee Pan over medium heat and add Butter. Do not burn the butter add Onion and Garlic, Cooked until softened, Add Beef Bacon and stir for 1 minute.
  2. Increase heat and add Chicken & Spring Onion. Let chicken cook than add mushroom. Stir occasionally
  3. Let Chicken is Cooked and Mushroom is soft and juice from mushroom is reduce. Add flour and stir well.
  4. Add Cooking Cream & Cheese, Season with Chicken Powder and salt Pepper. Stir well
  5. Arrange ready baked vol au vent pastry on the tray. make a hole in the center. Fill the hole with 1 tbsp of Chicken & Mushroom mixture
  6. Garnish with Micro green – Arrange the vol au vent on the Canape Plate. ready to Serve

Storage Details

  • GN Pan
  • Label (insert hyperlink to the label to print to use)

Shelf Life

  • Chilled – 1 days