Vol-au-vent

Name: Vol-au-vent
Yield: Serves 3 servings
Ingredients: 6 vol-au-vent pastry shells; 3.5 oz mushrooms (about 100 grams); 3.5 oz shredded cheese (about 100 grams); 1 onion; 2 quenelles; Olive oil; 2 tablespoons butter (about 30 grams); 1/3 cup all-purpose flour (about 40 grams); 1 2/3 cups milk (about 400 ml)

marlène @marlene

Lyon

Vegetarian version

marlène @marlene

Lyon

Vegetarian version

Saved

Ingredients

Serves 3 servings

6vol-au-vent pastry shells
3.5 ozmushrooms (about 100 grams)
3.5 ozshredded cheese (about 100 grams)
1onion
2quenelles
Olive oil
Béchamel sauce
2 tablespoonsbutter (about 30 grams)
1/3 cupall-purpose flour (about 40 grams)
1 2/3 cupsmilk (about 400 ml)

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Steps

1

Preheat the oven to 400°F (200°C).
2

Thinly slice the onion and mushrooms. Heat olive oil in a skillet and sauté the onions for a few minutes. Add the mushrooms and stir regularly. When cooked, set aside.
3

Slice the quenelles into rounds. Sauté them in the skillet for 5 minutes. Set aside.
4

Prepare the béchamel: In a saucepan, melt the butter. Add the flour all at once and stir until a paste forms. Gradually add the milk, whisking constantly while keeping the pan on the heat. When the sauce thickens, season with salt and pepper. Add the mushrooms and quenelle slices to the béchamel.
5

Place the vol-au-vent shells in a baking dish. Cut off and set aside the tops. Fill each shell with the béchamel mixture. Sprinkle with shredded cheese, cover with the tops, and bake for 10 minutes.
6

Serve hot with a side salad.