Logo vegan3000

Vol au vent with porcini mushrooms


This translation has been done by an automatic system, therefore we apologize if it isn't perfect. If you find any mistake or you have any suggestion for a better translation, please contact us.


16 vol au vent
100 g mushrooms
10 g of dried porcini mushrooms
20 g of flour type 00
200 ml soy milk (including the porcini soaking water)
20 ml extra virgin olive oil
salt and pepper


Soak the dried porcini mushrooms for 20-30 minutes, then drain them and chop finely with champignon previously washed away.
Then cook in the oil for about 5-6 minutes.
Add the flour and slowly the porcini soaking water and soy milk, thus preventing the formation of clots, season with salt and pepper and cook for another 10 minutes, stirring occasionally.
With the cream, fill the vol au vent and serve warm, decorating them with a leaf of fresh parsley.

Do you like this recipe?
Please leave your vote and/or comment

Please share on


Questa ricetta è tratta dal libro: 
il più completo ricettario di cucina vegan

di Emanuela Barbero, Alessandro Cattelan, Annalaura Sagramora
© Edizioni Sonda


Your votes  

Vote this recipe

Visited 7878 times

Your votes   

Your comments  

Leave your comment

No comment so far

Have you tried these recipes?
Have you read these news?