The 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 during a special dinner or as an appetizer at a buffet. Discover how to prepare it by following this simple recipe!
Chop the spring onion and let it soften in the butter
Add the crumbled sausage and brown it for a few minutes
Then add the cleaned and sliced champignons and the crumbled porcini
Stir and cook slowly until everything has softened
Dissolve the tomato paste in a little cold water and add it to the sauce while cooking
Salt, pepper, and cook for 15-20 minutes
Finally, add the cream and a teaspoon of chopped parsley
Simmer for a few minutes until the cooking liquid has thickened
Adjust the salt and pepper
Fill the vol-au-vent with the mushroom filling and garnish with a sprig of parsley
Serve the vol-au-vent piping hot
The addition of dried porcini to the filling gives it more aroma; if you like, you can replace them with a slice of truffle or a teaspoon of truffle paste
Frying pan
Cutting board
Knife
Wooden spoon
Baking tray
Italia
| Energy (kcal) | 109.13 |
| Carbohydrates (g) | 1.24 |
| of which Sugars (g) | 1.22 |
| Fat (g) | 9.53 |
| of which Saturates (g) | 4.83 |
| Protein (g) | 4.09 |
| Fiber (g) | 1.35 |
| Sale (g) | 0.11 |
