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Photographed recipe:  how to make volovant/vol au vent stuffed with porcini mushrooms sauce (volovant con porcini), vegetarian recipe. 

Back to the ingredients table

PREPARATION: step-by-step photographed recipe


at first cleanse the mushrooms. Rinse the dried mushrooms, then soak in tepid water


Cleanse the fresh porcini mushrooms with a small knife  removing the dirt, then cleanse with a wet towel, for avoiding a smell loss, then slice finely

pre heat the oven and bake the volovant 20 minutes at F 352  (200 C)

squeeze to dry the soaked mushrooms and chop garlic and parsley

prepare a dense sauce with milk and flour

add to the dried mushrooms a little of parsley

blend until obtaining 8 tablespoons of a perfectly homogeneous sauce

add salt and keep warm at bain marie

brown the fresh mushrooms with garlic and the remaining parsley at high heat in  few olive oil for avoiding them to become too softened

take the volovant when swollen and browned at the surface

Stuff with 1 tablespoon of sauce on the bottom

and 1 tablespoon of mushrooms up to the surface

serve hot or tepid

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