Enjoy some delicious vol-au-vents stuffed with mushrooms or mushrooms accompanied by a good sauce, fried tomato and Parmesan cheese with this easy recipe that I share on this occasion.
You can buy the puff pastry vol-au-vents already made or make them yourself at home, but I recommend that if you do not have much time, it is better to buy them already made, although this preparation is not long-lasting either.
If you want to know how to make these delicious mushroom and cheese vol-au-vents, take a look at this recipe.
Ingredients to make mushroom and cheese vol-au-vents:
- 8 units of puff pastry vol-au-vents
- 1 cup of tomato sauce
- ½ kilogram of Mushrooms or mushrooms
- 2 cloves of garlic
- 1 unit of green pepper
- 1 glass of beef broth
- 1 tablespoon of flour
- 1 small glass of dry sherry or white wine
- 1 unit of Onion
- 1 teaspoon salt
- 3 tablespoons of olive oil
- 25 grams of Parmesan cheese flakes
How to make mushroom and cheese vol-au-vents:
The first step to make these mushroom and cheese vol-au-vents is to prepare the puff pastry vol-au-vents, these can be made at home, but I have used those sold in supermarkets and large surfaces, since it saves a lot of work.
To begin with, chop the onion very finely and poach it in a pan with oil together with the two filleted garlic cloves and the chopped pepper, until they soften. Next, add the cleaned and chopped mushrooms. Season with a little salt and pepper and add the flour. Sauté for a few minutes and add the wine and meat broth. Cook it all together for 8 to 10 minutes until thickened.
Tip: We can use chicken broth or vegetable broth instead of meat if we prefer.
Once the sauce is prepared, fill the vol-au- vents with the mushroom preparation. Top them with a pinch of dried tomato and Parmesan cheese and gratin for a few minutes until the cheese melts. To serve the mushroom and cheese vol-au-vents, place the hot tomato sauce in a bowl and the stuffed vol -au-vents on top.
