Mushroom vol-au-vents are a delicious appetizer made with 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 at a buffet. Discover how to prepare them by following this simple recipe!
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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 mushrooms
Mix and cook slowly until everything has softened
Dissolve the tomato paste in a little cold water and add it to the sauce while it cooks
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 juices have thickened
Adjust the salt and pepper
Fill the vol-au-vents with the mushroom filling and garnish with a tuft of parsley
Serve the vol-au-vents piping hot
The addition of dried porcini mushrooms 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
Pan
Cutting Board
Knife
Wooden Spoon
Baking Tray
Italia
| 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 |
