Shrimp and Mushroom Vol-au-Vent with Rice 🍴

Name: Shrimp and Mushroom Vol-au-Vent with Rice 🍴
Total time: 5400 s
Yield: Serves 6 servings
Ingredients: For the rice:; 1 cup rice (about 200 grams); 1 tomato, chopped; 1 red bell pepper, chopped; 1 onion, thinly sliced; 2 cloves garlic, crushed; 1 teaspoon tomato paste; Black pepper and salt; 5 tablespoons oil; For the vol-au-vent:; 6 vol-au-vent pastry shells; 10 1/2 ounces shrimp (about 300 grams); 1 can mushrooms; 2 tablespoons butter; Black pepper and salt; Béchamel sauce:; 1 1/2 tablespoons butter (about 20 grams); 2 1/2 tablespoons all-purpose flour (about 20 grams); 3/4 cup milk (about 200 ml); Black pepper and salt; 7 ounces shredded cheese (about 200 grams)

Un amour de cuisine @unamourdecuisine

Algérie

Shrimp and Mushroom Vol-au-Vent with Rice 🍴

Un amour de cuisine @unamourdecuisine

Saved

Ingredients

1 hour 30 minutes

Serves 6 servings

For the rice:
1 cuprice (about 200 grams)
1tomato, chopped
1red bell pepper, chopped
1onion, thinly sliced
2 clovesgarlic, crushed
1 teaspoontomato paste
Black pepper and salt
5 tablespoonsoil
For the vol-au-vent:
6vol-au-vent pastry shells
10 1/2 ouncesshrimp (about 300 grams)
1 canmushrooms
2 tablespoonsbutter
Black pepper and salt
Béchamel sauce:
1 1/2 tablespoonsbutter (about 20 grams)
2 1/2 tablespoonsall-purpose flour (about 20 grams)
3/4 cupmilk (about 200 ml)
Black pepper and salt
7 ouncesshredded cheese (about 200 grams)

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Steps

1 hour 30 minutes

1

Rice:
2

Heat the oil in a pot, add all the ingredients except the rice, and sauté for a few minutes.
3

Add 1 cup of water, cover, and cook over low heat for about 30 minutes.
4

Add the rice and 2 cups of water, then cook for 10 to 15 minutes.
5

Vol-au-vent:
6

Start by making the béchamel sauce: melt the butter and flour together in a saucepan.
7

Add the milk, season, and cook over heat, stirring constantly, until thickened.
8

Set the béchamel aside while you sauté the shrimp and mushrooms separately in two skillets, each with 1 tablespoon of butter. Season as you cook.
9

Add the cooked shrimp and mushrooms to the béchamel, along with 3 1/2 ounces (about 100 grams) of shredded cheese, and mix everything together.
10

Fill the vol-au-vent shells with the mixture and sprinkle the remaining shredded cheese on top.
11

Bake at 350°F (180°C) for 10 to 15 minutes.
12

Serve the vol-au-vent with rice and a salad for a balanced meal.