Vol-au-vent with Mushrooms

Preparation

1. STEP 1 OF 12

   Chop the spring onion and let it soften in the butter

2. STEP 2 OF 12

   Add the crumbled sausage and brown it for a few minutes

3. STEP 3 OF 12

   Then add the cleaned and sliced champignons and the crumbled porcini

4. STEP 4 OF 12

   Stir and cook slowly until everything has softened

5. STEP 5 OF 12

   Dissolve the tomato paste in a little cold water and add it to the sauce while cooking

6. STEP 6 OF 12

   Salt, pepper, and cook for 15-20 minutes

7. STEP 7 OF 12

   Finally, add the cream and a teaspoon of chopped parsley

8. STEP 8 OF 12

   Simmer for a few minutes until the cooking liquid has thickened

9. STEP 9 OF 12

   Adjust the salt and pepper

10. STEP 10 OF 12

    Fill the vol-au-vent with the mushroom filling and garnish with a sprig of parsley

11. STEP 11 OF 12

    Serve the vol-au-vent piping hot

12. STEP 12 OF 12

    The addition of dried porcini in the filling gives it more aroma; if you like, you can replace them with a slice of truffle or a teaspoon of truffle paste

Suggestions

• Frying pan

• Cutting board

• Knife

• Wooden spoon

• Baking tray

General Information

Analysis

Macronutrients (100 gr)