Ingredients to make Volovanes stuffed with prawns and mushrooms:
- Recipe for 12-15 servings:
- 12 or 15 units of puff pastry vol-au-vents.
- 500 grams of shrimp.
- 200 grams of mushrooms.
- 1 bundle of fresh asparagus.
- garlic paste
- Optional:
- 200 ml of milk cream.
Contents
How to make Volaunes stuffed with prawns and mushrooms:
- To start making our recipe for vol-au-vents stuffed with prawns and mushrooms, our first step is to pre-list all the ingredients for its preparation.
- Take a pan over medium heat and add a little olive oil, once hot add the mushrooms to make our Christmas appetizers.
- Once you notice that the mushrooms are taking on a golden color, add salt, pepper and garlic to taste. We do not add salt beforehand because this will dehydrate our mushrooms and they will release their juices and what we want is for them to brown to make the filling of our homemade vol-au-vents. Let fry for a few more minutes.
- Add our prawns to the pan where we have our mushrooms and add thyme or any other herb of your choice to our Christmas vol-au-vents and fry for a few more minutes. It is important that our prawns do not contain the carcass.
- Turn off the heat and as a last step, if you want to give it an additional touch, add cream to our stuffed vol-au-vents. It is important that you add them when they are no longer exposed to fire because the cream can dry out.
- Fill each one of our vol-au-vents with the stuffing of prawns and mushrooms, in the photo you can see how to make large and small vol-au-vents so that you can have diversity with the preparation.
