Square wind flight with white bondin and mushrooms

Ingredients:

6 Vol-au-vent square puff pastry Ready to fill 

2 white sausages

250 g of Paris mushroom

40 g of butter

40 g of flour

40 cl milk10 cl fresh cream

 1 tsp mustard

30 g of grated cheese

salt, pepper

Preparation of strawberry mousse:

Cut the white sausages into small pieces, after having previously removed the skin.

Clean the mushrooms, then slice them.

Sauté the mushrooms in a pan, then set aside.

Sauté the pieces of white pudding in the pan, then set aside with the mushrooms.

Sauté the butter in a saucepan, add the flour to make a roux.

Add the milk little by little, stir until obtaining a béchamel.

Season.

Add the mustard, the small pieces of white sausage, the mushrooms.

Stir, then simmer for 7 minutes.

For a while, cut the square vol-au-vent hat with the tip of a knife.

Put the vol-au-vents and hats in the oven for 7 minutes thermostat 7.

Our blogger’s tip:

You can prepare the filling the day before, and reheat it a few minutes later.

Remove the vol-au-vent from the oven, garnish with the mixture, serve immediately.