Ingredients for 6 vol-au-vents
- 100 g fresh porcini mushrooms
- 250 ml milk
- 1 rounded dessert spoon of floor
- 1 clove of garlic
- Olive oil
- 20 g butter
- Parsley, as needed
- Salt and pepper, as needed
Clean the mushrooms and slice them thinly. Make a sauté with the squeezed garlic and a pinch of triturated parsley. Add the mushrooms and fry them quickly for a few minutes at high heat until they soften, but without breaking up.
Separately, prepare a cream by melting the butter and adding the flour; add the milk to the cream, bring to the boil and cook the floor at moderate fire for a few minutes while always stirring; add salt and pepper. Join a part of the quickly fried mushrooms, preserving some of them for garnishing the top of the vol-au-vents; leave on moderate heat for a couple of minutes while stirring continuously. Fill the vol-au-vents and garnish each of them with a small piece of mushroom and a pinch of raw, chopped parsley.