If you want to organize a tasty “reinforced aperitif” with relatives and/or friends, you can’t be without various snacks and finger foods. So, offer the mushroom vol-au-vents I propose today. They are easy to prepare, flavorful and always much appreciated.
More ideas to make your aperitifs unforgettable:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 25 Minutes
- Cooking time: 20 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the mushroom vol-au-vents
With these quantities I filled 30 small vol-au-vents about 2 in in diameter. Of course you can use larger vol-au-vents. If you want to make them at home you can follow the base recipe HERE. If you want to prepare them during the Christmas period, you can also choose to make star-shaped vol-au-vents. If instead you prefer to speed up the process, you can buy ready-made vol-au-vents.
- 30 vol au vent (about 2 in in diameter)
- 1.1 lb button mushrooms (champignon)
- 1 clove garlic
- 1 bunch parsley
- extra virgin olive oil
- salt
- black pepper
- 1 3/4 tbsp butter
- 3 tbsp all-purpose flour
- 1 1/4 cup milk (warm)
- salt
Tools
- 1 Pan
- 1 Saucepan
- Immersion blender
Preparation of the mushroom vol-au-vents
Clean the champignon mushrooms by removing the earthy part of the stem, rinse them briefly under running water and slice them thinly.
Peel a garlic clove, remove the central green shoot if present, finely chop it and lightly fry it in a few tablespoons of oil in a medium-sized pan (if you don’t like garlic you can keep the clove whole and remove it at the end of cooking). Let it sizzle for a few moments, then add the mushrooms.
Continue cooking over medium heat for about ten minutes, stirring very often. When the cooking is finished, all the water released by the mushrooms should have been absorbed. Salt and pepper to taste and flavor the mushrooms with finely chopped parsley.
Prepare the béchamel following the recipe described HERE, but do not season it with nutmeg.
Transfer the béchamel into the jar of an immersion blender, add about 2 oz of cooked mushrooms and blend until you obtain a smooth and homogeneous cream. Taste and adjust salt and pepper if necessary.
Then fill the vol-au-vents with the flavored, warm béchamel, then add some mushrooms on top.
Arrange the mushroom vol-au-vents on a serving plate and serve. Enjoy! Paola
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