Recipe
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Vol-au-vent with mushrooms and béchamel
| <% 'ADV_ORGANIZER 1.0 | formato, categoria, base, altezza, unico, disposizione, voto, dove, numero,tipo,refresh,output response.write(organize_adv(0,categoria,120,240,,,10,,1,1,1,)) %> | Ingredients A box of vol-au-vent deep-frozen (to be cooked in the oven), sauce, dried mushrooms, olive oil, butter and a clove of garlic. |
Conduct recipe
Develop unfreeze vol-au-vent in the oven for about 20 '. Prepare the sauce in the meantime please find the dried mushrooms in warm water. Gently fry a little oil, a little butter and a clove of garlic, squeeze the mushrooms and add them in the pan until they brown, then add water and let them cook until it is consumed. Pulled out the vol-au-vent of the oven, filled with mushrooms and sauce and serve hot.
Proposal by: Giulia
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