Recipe for Perfect Mushroom Vol-au-vent as Appetizer
Delicious vol-au-vent filled with champignon and porcini mushrooms, enriched with sausage, white wine, tomato paste, and cream. A sophisticated yet simple recipe, perfect as an appetizer for a refined and enveloping culinary experience.
Instructions
- Finely chop the spring onion and sauté it in butter in a pan until it becomes transparent.
- Add the previously crumbled sausage and brown it for a few minutes, until it takes on a golden color.
- Add the cleaned and sliced champignon mushrooms along with the previously crumbled dried porcini. Mix well to blend the flavors.
- Cook over low heat until the mushrooms become soft and succulent.
- Dissolve the tomato paste in a little cold water and incorporate it into the sauce that is cooking, stirring well.
- Season with salt and pepper to your taste, then let it cook for about 15-20 minutes.
- Towards the end of cooking, add the fresh cream and a teaspoon of chopped parsley, letting it simmer for a few more minutes until you obtain a dense and velvety sauce.
- Taste and adjust the seasoning with salt and pepper if necessary.
- Carefully fill the vol-au-vent with the prepared mushroom filling, finally garnishing them with a sprig of fresh parsley.
- Serve your vol-au-vent immediately while still hot to fully enjoy their flavor.
Notes
To give an even more elegant touch to the dish, you can drizzle some truffle oil before serving or garnish each vol-au-vent with a thin slice of fresh black truffle on top of the filling.