Vol-au-vent with mushrooms is a delicious appetizer made of puff pastry filled with champignon mushrooms, sausage, dried porcini and flavored with dry white wine and tomato paste. Perfect to serve at a special dinner or as an appetizer on a buffet. Discover how to prepare it by following this simple recipe!
Chop the spring onion and soften it in the butter
Add the crumbled sausage and brown it for a few minutes
Then add the cleaned and sliced champignon mushrooms and the crumbled dried porcini
Stir and cook gently until everything has softened
Dissolve the tomato paste in a little cold water and add it to the sauce while cooking
Season with salt and pepper and cook for 15-20 minutes
Finally add the cream and a teaspoon of chopped parsley
Let it simmer for a few minutes until the cooking liquid has thickened
Adjust salt and pepper to taste
Fill the vol-au-vents with the mushroom filling and garnish with a sprig of parsley
Serve the vol-au-vents very hot
The addition of dried porcini to the filling gives it more aroma; if desired you can replace them with a slice of truffle or with a teaspoon of truffle paste
Frying pan
Cutting board
Knife
Wooden spoon
Baking tray
Italy
| Energy (kcal) | 178.84 |
| Carbohydrates (g) | 13.07 |
| of which Sugars (g) | 1.46 |
| Fat (g) | 10.86 |
| of which Saturates (g) | 5.52 |
| Protein (g) | 6.72 |
| Fiber (g) | 1.55 |
| Sale (g) | 0.18 |
