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STARTERS delicious
Wednesday, October 30 2013 17: 10

Vol-au-Vent cheese and chanterelle mushrooms

Written by Azdora
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Volauvent Pecorino and Chanterelles Volauvent Pecorino and Chanterelles

The vol-au-vents are a great solution for an appetizer or as a snack. They are good both hot and cold. Just a bit of imagination in the filling. Today we prepare Vol-au-vent with Pecorino and chanterelles. We use the vol-au-vent frozen, but can be used as ready-made or can be made easily at home.

difficulties recipe for Preparation cooking Cost
Easy 4 person 10 min.
25 min. € 5-6

What is needed
Ingredient Quantity
frozen vol-au-vent n. 12
pecorino cheese gr. 50
chanterelles gr. 50
bechamel ml. 100
parsley 1 forelock
salt, pepper, oil, milk qb


  • Clean the mushrooms and earthy part of the wash.
  • Wash and chop the parsley.
  • Cut the goat cheese in small pieces.


  • Preheat oven to 180 200-° °.
  • Align the vol-au-vent frozen on a baking tray covered with baking paper soaked and squeezed.
  • Brush the surface of the vol-au-vent with a little milk.
  • Place in preheated oven and cook for 15-20 minutes until they reach a nice golden color. NOTE: To adjust the cooking times and found correct as indicated in the package.
  • Meanwhile, put a little oil in a frying pan and cook the mushrooms on low heat for a few minutes. Season with salt and pepper and turn off the heat. Add some chopped parsley.
  • In a bowl, prepare the filling, mix the cheese with chopped cooked mushrooms and a bit of sauce.
  • Fill this mixture the vol-au-vent cooked.
  • When ready to serve, put the vol-au-vent in the hot oven for another 5 minutes.
  • The filling will be so hot and the cheese melted.
  • Serve warm.
Bed 8916 times Last modified on Thursday, January 30 2014 15: 05