MUSHROOM BECHAMEL VOL AU VENTS
Vol au vents brings back so many of my childhood memories! My mom used to make them with all sorts of fillings, from egg-mayo to mushroom béchamel. I guarantee that the contrast of the deliciously rich creamy interior to the crispy flaky exterior will have you eating through all of them!
INGREDIENTS
12 ready to fill vol au vents puff pastry
2 cups mushroom, diced
1 garlic clove, minced
1/2 onion, diced
3 tablespoons olive oil
Salt and pepper, to taste
1 packet béchamel mix (prepared to package instructions)
1/4 cup parmesan cheese
Shredded mozzarella cheese, to top
Green onions, sliced thinly, to top
PREPARATION
1. In a skillet, heat the olive oil over medium-high heat.
2. Add the onions and garlic, and stir until translucent and fragrant.
3. Next, add the mushrooms, and keep stirring until they brown, about 3 minutes.
4. Season with salt and pepper, and once the mushrooms are cooked, remove from heat.
5. In a separate pot, prepare the béchamel sauce according to the package instructions.
6. Pour the béchamel over the mushroom mixture, mixing to combine, then add the parmesan cheese, stirring to incorporate all the ingredients.
7. Preheat oven to 200C.
8. Prepare the vol au vents onto a baking sheet, and using a spoon, arrange some of the mushroom filling into the base of each pastry shell.
9. Sprinkle the mozzarella cheese on top.
10. Bake for 5-8 minutes, until golden brown and the cheese has melted.
11. Remove from oven, top with some green onions for added flavor, and allow to cool slightly before serving, but you’ll still want to eat it warm to get all that delicious stretchy cheese.
Notes:
You can choose to prepare the vol au vents yourself, using puff pastry dough.
You could also prepare the béchamel sauce at home, from scratch.
You can fill these pastry shells with all sorts of mixes, both sweet or savory, get creative!
