Vol-au-vents with sautéed Porcini mushrooms
Ingredients for 4 servings
- 12 vol-au-vents
- 50 g of flour
- 50 g of butter
- 500 ml of milk
- Salt and pepper
- Nutmeg
- 1 jar (280 g) of “Funghi porcini trifolati Inaudi” (sautéed Porcini mushrooms)
Preparation
Prepare the bechamel sauce. Melt the butter in a pan, remove it from the heat, add the flour (after having sifted it) and mix vigorously so as to obtain a creamy, thick mixture (white roux). Place the pan on the heat and gradually add milk, keeping on stirring with a whip so as to avoid the creation of lumps. Cook at medium heat for approximately ten minutes, add salt, pepper and a dash of nutmeg. Add the sautéed Porcini mushrooms to the bechamel sauce and fill the vol-au-vents with the cream. Bake the vol-au-vents at 150°C for approximately 20 minutes. Serve hot.
