Vol-au-vent with mushrooms
Instructions
Chop the chives and let it wilt in the burro.
Add the crumbled sausage and Brown for a few minutes.
Add the washed and sliced mushrooms and porcini crumbled.
Stir and cook slowly until it has softened.
Dissolve the concentrate in a little cold water and add it to the sauce after cooking.
Add salt, pepper and cook 15-20 minutes.
Finally add the cream and 1 teaspoon chopped parsley.
Simmer for a few minutes, until the broth has thickened.
Add salt and pepper.
Fill the vol-au-vent with mushroom stuffing and decorated with a sprig of parsley.
Serve the vol-au-vent warm well.
The addition of dried porcini mushrooms in the stuffing gives this more perfume; wish you can replace them with a slice of truffle or with a teaspoon of truffle paste.
Ingredients and dosing for 3 persons
- 6 vol-au-vent
- 400 g of mushrooms
- 100 g of sausage in metro
- 4 slices of dried porcini mushrooms
- Dry white wine
- 1 tablespoon of tomato paste
- 1 cipollina
- 1 sprig of parsley
- 10 cl of cream
- 40 g of butter
- Salt
- Pepper