Porcini mushroom vol-au-vent with chestnuts and bacon
Preparation time: 30 minutes
- 12 ready-made vol-au-vents
- 1 package porcini mushrooms cut g. 190 "Delicate taste
- 100 g smoked bacon
- 1 handful boiled chestnuts
- 200 ml whole milk
- 20 g butter
- 20 g flour
- 3 tablespoons grated Parmesan cheese
- 1 sprig of parsley
- 1 clove of garlic
- Extra virgin olive oil to taste
- Salt and pepper
Prepare the béchamel sauce. Heat the milk in a small saucepan until it comes to the boil. Melt the butter in a saucepan, add the flour and stir vigorously. When the mixture is lightly browned, add the milk a little at a time, stirring constantly. Cook the béchamel sauce for a few minutes and add salt and pepper to taste. Stir in the Parmesan cheese and leave to cool.
Preheat the oven to 160°. Chop the parsley and garlic, transfer to a frying pan and add the diced bacon and crumbled chestnuts. Allow to brown for a few minutes, then add the porcini mushrooms, drained of their oil and diced, and allow to take on flavour. Incorporate the mixture into the previously prepared béchamel sauce and fill the vol-au-vents.
Place the mushroom vol-au-vents in the oven on a tray lined with baking paper for 6 to 8 minutes or until golden brown. Serve piping hot, topped with freshly ground pepper and parsley to taste.