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Vol au vent of polenta with porcini mushrooms


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For 6-8 vol au vent

about 1 Kg of cooked polenta (*)
300 g of mushrooms (also frozen)
extra virgin olive oil
1 clove of garlic
salt and pepper
parsley (fresh or dried)

(*) For this recipe you advance a lot of polenta from scraps of vol au vent: you can cook it separately in a variety of ways, such as chopped and sautéed to accompany another dish etc.


These original vol au vent are suitable as a starter but they can also become an interesting main course. Tasty and flavorful, are easy to prepare and will appeal to everyone!

For these vol au vent polenta must be already cooked and cold (you can also use the ready).

Cut slices about 4 cm thick, then formed the vol au vent with a pastry rings of 5 cm in diameter.

Using a dough cutter smaller than 3 cm in diameter and a spoon gently a small hollow in the Centre of each dig vol au vent, which will hold the stuffing.
Be careful not to pierce the bottoms of vol au vent!

Peel and slice the mushrooms.
Drizzle of olive oil in a frying pan.
Mince the garlic very finely and FRY briefly in oil, taking care not to make it burn: as soon as it starts to release its characteristic scent add the mushrooms, cleaned and sliced.
Add salt and pepper to taste and cook for about 20 minutes (adjust according to fungi that you used and whether they are fresh or frozen).

Arrange the vol au vent into the baking tray in the oven covered with parchment paper and let them warm in the oven for at least ten minutes.

When they are lukewarm fill them with mushrooms you have prepared and serve immediately with chopped parsley (fresh or dried, depending on availability).

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Thanks to Emanuela Barbero, webmaster di Vegan3000 e autrice di libri di cucina vegan

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