Vol au vent with porcini mushrooms
Vol au vent ai funghi porcini
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16 vol au vent
100 g mushrooms
10 g of dried porcini mushrooms
20 g of flour type 00
200 ml soy milk (including the porcini soaking water)
20 ml extra virgin olive oil
salt and pepper
Soak the dried porcini mushrooms for 20-30 minutes, then drain them and chop finely with champignon previously washed away.
Then cook in the oil for about 5-6 minutes.
Add the flour and slowly the porcini soaking water and soy milk, thus preventing the formation of clots, season with salt and pepper and cook for another 10 minutes, stirring occasionally.
With the cream, fill the vol au vent and serve warm, decorating them with a leaf of fresh parsley.
Questa ricetta è tratta dal libro:
LA CUCINA ETICA
il più completo ricettario di cucina vegan
di Emanuela Barbero, Alessandro Cattelan, Annalaura Sagramora
© Edizioni Sonda
