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Vol-au-vents with mushrooms

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.

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