Recipe Mushrooms Vol-Au-Vent

Ingredients:

1 pack of vol-au-vent, 500 grams of champignon mushrooms, 1 clove of garlic, 1 sprig of parsley, extra virgin olive oil to taste, salt and pepper to taste. For the béchamel: 500 milliliters of milk, 50 grams of butter, 50 grams of flour, 1 pinch of salt, 1 pinch of pepper.

Doses for: 6 persone realization time: 30 minutes

Recipe:

For the béchamel: put the butter and flour in a saucepan and mix over medium heat. Once blended, toast for about a couple of minutes while continuing to stir. At this point, add the milk a little at a time. Salt lightly. Blend with an immersion blender to dissolve the lumps. Transfer the béchamel to a bowl. At this point clean the mushrooms and rinse them under running water. Dry them and cut them finely. Heat some oil in a pan, add a clove of garlic in a shirt and heat. When the oil is hot, add the mushrooms and cook them, stirring them frequently to prevent them from sticking. When there is no liquid left in the pan, the mushrooms are ready. Remove the garlic clove, salt and pepper the mushrooms. Continue to stir and turn off the heat only when they are lightly colored. Add chopped parsley. Blend a spoonful of mushrooms with the béchamel and let it cool for about ten minutes. Stuff the vol-au-vent with the béchamel and add the mushrooms on top.

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