Mushroom bourguignon vol au vents

Can you feel it? Spring is kinda sorta in the air, although old lady Winter is keen to show her face until the very last minute with this week’s dump of snow and freezing rain. Those of us in Canada sure are ready for spring! I’m not quite ready to give up comfort foods though – it’s still too cold! – but I’m making an effort to lighten them up these two chicken parmentiers (shepherd’s pies) are a great example.

For my most recent assignment for Mushrooms Canada, I took a classic comfort food dish – Beef Bourguignon – and lightened it up by taking out the meat to create a rich-tasting but not heavy mushroom bourguignon. And instead of serving it in a bowl over egg noodles (which would be delicious, by the way!), I served in mini vol au vent shells as an easy and elegant appetizer! A hint of spring but comforting enough for the last days of winter!

Get the recipe for Mushroom Vol au Vent over on the Mushrooms Canada blog!