Vol-au-vent with Mushrooms

Name: Vol-au-vent with Mushrooms
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 3
Cuisine: Italia
Ingredients: 6 Vol-au-vent; 400 G Champignon Mushrooms; 100 G Sausage by the Meter; 4 Slices Dried Porcini; to taste Dry White Wine; 1 Tablespoon Tomato Paste; 1 Spring Onion; 1 Sprig Parsley; 10 Cl Cream; 40 G Butter; to taste Salt; to taste Pepper

@tuduu

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!

Difficulty: Medium

Cooking time: 30 minCooking: 30 min

Preparation time: 20 minPreparation: 20 min

Country: Italia

tuduu@tuduu

Ingredients

No. Servings

Vol-au-vent6
Champignon mushrooms400G
Sausage by the meter100G
Dried porcini4Slices
Dry white wineto taste
Tomato paste1Tablespoon
Spring onion1
Parsley1Sprig
Cream10Cl
Butter40G
Saltto taste
Pepperto taste

Preparation Ingredients Suggestions General Information Analysis Macronutrients

Preparation

STEP 1 OF 12
Chop the spring onion and let it soften in the butter
STEP 2 OF 12
Add the crumbled sausage and brown it for a few minutes
STEP 3 OF 12
Then add the cleaned and sliced champignons and the crumbled porcini
STEP 4 OF 12
Stir and cook slowly until everything has softened
STEP 5 OF 12
Dissolve the tomato paste in a little cold water and add it to the sauce while cooking
STEP 6 OF 12
Salt, pepper, and cook for 15-20 minutes
STEP 7 OF 12
Finally, add the cream and a teaspoon of chopped parsley
STEP 8 OF 12
Simmer for a few minutes until the cooking liquid has thickened
STEP 9 OF 12
Adjust the salt and pepper
STEP 10 OF 12
Fill the vol-au-vent with the mushroom filling and garnish with a sprig of parsley
STEP 11 OF 12
Serve the vol-au-vent piping hot
STEP 12 OF 12
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

Suggestions

Frying pan
Cutting board
Knife
Wooden spoon
Baking tray

General Information

Origin

Italia

Analysis

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Descrizione

Vol-au-vent with Mushrooms

@tuduu

Difficulty: Medium

Cooking time: 30 minCooking: 30 min

Preparation time: 20 minPreparation: 20 min

Country: Italia

Preparation

STEP 1 OF 12

Chop the spring onion and let it soften in the butter

STEP 2 OF 12

Add the crumbled sausage and brown it for a few minutes

STEP 3 OF 12

Then add the cleaned and sliced champignons and the crumbled porcini

STEP 4 OF 12

Stir and cook slowly until everything has softened

STEP 5 OF 12

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

STEP 6 OF 12

Salt, pepper, and cook for 15-20 minutes

STEP 7 OF 12

Finally, add the cream and a teaspoon of chopped parsley

STEP 8 OF 12

Simmer for a few minutes until the cooking liquid has thickened

STEP 9 OF 12

Adjust the salt and pepper

STEP 10 OF 12

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

STEP 11 OF 12

Serve the vol-au-vent piping hot

STEP 12 OF 12

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

Macronutrients (100 gr)

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