- Main dishes
Vegetarian Vol-au-vent
Cooking 15 minutes
Preparation 12 minutes
6 servingsIngredients
- 15 mL (1 tablespoon) cornstarch
- 15 mL (1 tablespoon) of water
- 2 boxes of 284 mL (10 oz) condensed soup of mushroom cream
- 250 mL (1 cup) of milk
- Pepper, to taste
- 6 vol-au-vent of the trade
- 30 mL (2 tablespoons) of olive oil
- 1 bag (425 g) of Florette Stew and Stir Fry fresh vegetable mix
- 375 mL (1 ½ cups) frozen edamame beans
- Fresh thyme, to taste
Steps
- Preheat the oven to 180 ° C (350 ° F).
- In a bowl, dilute the cornstarch with the water. Pour into a saucepan and add mushroom creams, milk and pepper. Mix. On high, bring to boil, stirring, until the mixture thickens. Book.
- Place the vol-au-vent and detached hat on a baking sheet. Heat in the oven for 10 minutes.
- Meanwhile, in a frying pan over medium-high heat, heat the oil and fry the vegetables and edamame for 10 minutes, stirring occasionally. Pour the vegetables in the pan of the cream and reheat if necessary.
- When serving, garnish vol-au-vent sauce generously. Sprinkle with thyme and enjoy!
Featured product
