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Recipes

Vol au vent with mushrooms


mushroom vol-au-vent

Mushroom vol au vents are the ideal dish for an important and refined dinner such as those of the Christmas holidays.

Mushroom vol au vents are an appetizer capable of immediately making a lunch or dinner important and refined . These puff pastry shells are perfect for accommodating a large number of fillings , even very different ones. This version of ours with mushrooms, creamy and tasty, will amaze you.

Their origin is generally attributed to the French chef Marie-Antoine Carême, who lived between 1700 and 1800. Puff pastry can be prepared at home, or more simply purchased in ready-made rolls at the supermarket. The same goes for the voulevants.

mushroom vol-au-vent
mushroom vol-au-vent

Ingredients

For the vol au vent

  • Vol-au-vent – ​​30 pcs
  • Champignon mushrooms – 500 g
  • Garlic – 1 clove
  • Chopped parsley – 1 tbsp
  • Extra virgin olive oil – 2 tablespoons
  • Salt – to taste
  • Pepper – to taste

For the bechamel

  • Whole milk – 200 ml
  • Butter – 20 g
  • 00 flour – 20 g
  • Salt – to taste
  • Nutmeg – to taste

Preparation

How to prepare the mushroom vol au vent recipe

1

First of all, if you decide to make them yourself, take care of preparing the vol-au-vents which must be very cold when you fill them.

2

Then prepare the filling, starting with the mushrooms. We opted for champignons , easy to find at any time of the year, but if you want you can also use frozen, mixed or porcini mushrooms. Cut the final part of the stem and rinse them quickly under running water to remove any residual soil. Then cut them into slices.

3

In a pan heat the oil with the garlic clove. Add the cleaned mushrooms, salt and pepper and cook for 10 minutes, until they are tender and the vegetable water has evaporated. Finally, season with freshly chopped parsley so that the freshness is maintained

4

Prepare the béchamel by melting the butter in a saucepan. Add the flour and cook to form the roux. As soon as it has taken on a nice hazelnut colour, add the milk and cook, stirring with a whisk. You should obtain a smooth and thick sauce, adding salt and nutmeg to taste .

5

When all the components of the recipe are ready you can assemble . Mix the béchamel and sautéed mushrooms and use the mixture to fill your mushroom voulevants.

6

Before bringing them to the table , heat them in the oven for 10 minutes at 180°C.

This recipe is very simple and to make it quicker you can use ready-made béchamel or instead use robiola (200 g) creamed with a little cream or milk (about 50 ml).

As mentioned, these puff pastry baskets are suitable for numerous fillings. Try them with both cheese fondue and salmon : one is better than the other!

Conservation

We advise you to store the baskets and the filling separately so that both can be kept for 3-4 days. The former should be placed in an airtight plastic bag, while the latter should be stored in the refrigerator.

Read also
Christmas appetizers: the best recipes to bring to the table during the holidays

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