Creamy Leek and Mushroom Vol au Vents

6

Creamy leek and mushroom vol au vents

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Ingredients

• 6 individual-sized vol au vent shells or 12 mini shells
• 2 tablespoons (30 mL) olive oil
• 2 leeks (approximately 750g untrimmed)
• 100g mushrooms, finely chopped
• 1/2 teaspoon (2.5 mL) dried thyme
• 1/2 cup (125 mL) vegetable stock
• 50 g cream cheese or goat cheese

Instructions

1. Pre-heat oven to 325˚F.
2. [img src="https://producemadesimple.ca/wp-content/uploads/2014/11/Cut-leeks-272x300.jpg" width="272" height="300" class="aligncenter size-medium" title="DSC_1895"]
3. Slice leeks and transfer to a large mixing bowl. Fill with water, rinse well and drain. Repeat until the water is clear and all the layers of leek have been cleaned of any remaining silt. Drain and set aside.
4. Place the vol au vent shells on a baking tray prepared with parchment or a silicone baking mat. Set aside.
5. Heat the olive oil in a heavy skillet over medium-high heat.
6. [img src="https://producemadesimple.ca/wp-content/uploads/2014/11/Sauteed-leeks-199x300.jpg" width="199" height="300" class="aligncenter size-medium" title="DSC_1901"]
7. Sauté the leeks until they begin to soften, about 5 minutes. Add the thyme and mushrooms and cook until the juice from the mushrooms has evaporated. Add the stock and increase the heat to high.
8. Bring the leek and mushroom mix to a boil then turn off the heat. Add the cream cheese or goat cheese and stir until the cheese is melted.
9. Use a tablespoon to distribute the mixture evenly between the vol au vent cases.
10. Bake for 20 minutes.
11. Serve immediately – the larger size can be served with a salad for a light meal, the smaller size is perfect for serving with pre-dinner drinks.