Vol au Vents look cool, cute, and deliver spot-on flavor. Mushrooms stuffing blended with bechamel will give you a bang on flavor. I have just recreated that moment with this simple yet tantalizing entree. Vol au Vents taste crunchy, crispy, and absolutely fantastic, and a naughty snack.
This classic French treat Vol Au Vents With Mushrooms takes me back to our most romantic and wonderful days which we had spent in Zurich.
It was a lovely evening and the most amorous cruise where we first relished these Mushroom stuffed puffs. That was the moment when we first fell in love with that seductive fungus.
Recipe of VOL AU VENTS STUFFED WITH MUSHROOMS- CLASSIC FRENCH TREAT
Ingredients
8-10 Vol au Vent puffs
1 cup Finely chopped Mushrooms
1/2 cup finely chopped onions
1/2 cup finely chopped capsicum
1 tbsp olive oil
1/2 tbsp chopped garlic
1/2 tsp pepper powder
1/2 tsp oregano powder
1/2 tsp dry basil powder
salt as per taste.
BECHAMEL SAUCE
3 tablespoons unsalted butter
1/4 cup all-purpose flour
1/2 teaspoon salt
4 cups whole milk
Method:
HOW TO START THE PREPARATIONS
1. Heat oil in a pan, add garlic, onions, and capsicum and saute for 2 minutes.
Now add mushrooms and saute for another 5 minutes till they are tender and the mixture reduces slightly.
2. Mix salt, pepper powder, basil, and oregano and mix well.
3. Now add the bechamel sauce and mix well with the stuffing.
RECIPE OF BECHAMEL SAUCE
1. In a medium saucepan, melt butter over medium. Add flour and salt. Reduce heat to low.
2. Simmer gently, stirring occasionally, until sauce thickens and does not feel grainy, stirring frequently, until mixture is pale golden.
3. Whisk constantly, pour in 2 cups milk; add then 2 more cups milk and whisk until smooth.
4. Cook mixture, stirring constantly along the bottom of the pan, until boiling, about 7 minutes.
5. Reduce heat to low. Simmer gently, stirring occasionally, until sauce thickens and does not feel grainy.
HOW TO PROCEED
1. Preheat oven at 180c for 10 minutes.
2. Fill the puffs with the mixture, drizzle with some olive oil and bake it for 5 minutes on the top side till the puffs are just warm and crunchy enough to relish.
Vol au Vent Puffs
Ingredients
- 8-10 Vol au Vent puffs
- 1 cup Finely chopped Mushrooms
- ½ cup finely chopped onions
- ½ cup finely chopped capsicum
- 1 tbsp olive oil
- ½ tbsp chopped garlic
- ½ tsp pepper powder
- ½ tsp oregano powder
- ½ tsp dry basil powder
- salt as per taste.
BECHAMEL SAUCE
- 3 tablespoons unsalted butter
- ¼ cup all-purpose flour
- ½ teaspoon salt
- 4 cups whole milk
Instructions
HOW TO START THE PREPARATIONS
- Heat oil in a pan, add garlic, onions, and capsicum and saute for 2 minutes.
- Now add mushrooms and saute for another 5 minutes till they are tender and the mixture reduces slightly.
- Mix salt, pepper powder, basil, and oregano and mix well.
- Now add the bechamel sauce and mix well with the stuffing.
RECIPE OF BECHAMEL SAUCE
- In a medium saucepan, melt butter over medium. Add flour and salt. Reduce heat to low.
- Simmer gently, stirring occasionally, until sauce thickens and does not feel grainy, stirring frequently, until mixture is pale golden.
- Whisk constantly, pour in 2 cups milk; add then 2 more cups milk and whisk until smooth.
- Cook mixture, stirring constantly along the bottom of the pan, until boiling, about 7 minutes.
- Reduce heat to low. Simmer gently, stirring occasionally, until sauce thickens and does not feel grainy.
HOW TO PROCEED
- Preheat oven at 180c for 10 minutes.
- Fill the puffs with the mixture, drizzle with some olive oil and bake it for 5 minutes on the top side till the puffs are just warm and crunchy enough to relish.
