Porcini mushroom vol-au-vent with chestnuts and bacon

Preparation time: 30 minutes

Ingredients

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

Preparation

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.