Spread out some hot tomato sauce on the base of the plate and place the vol-au-vents on top.
KING PRAWN AND MUSHROOM VOL-AU-VENTS
- 8 vol-au-vents, big
- 1 onion
- 500gr mushrooms
- 18 king prawns
- 4 spoonfuls of Borges Extra Virgin Olive Oil
- Béchamel sauce
- Grated cheese
- Tomato sauce
Step by step
Chop the onion and fry it lightly. When the onion is done, add ½ kilo of chopped, clean mushrooms and cook until done. In another frying pan, gently fry the raw king prawns cut into rather big pieces. Once they are cooked, add in the mushroom and onion mixture.
Prepare a light béchamel sauce and pour it in the mushroom and king prawn mixture. Stir thoroughly. Fill the vol-au-vents and dust them with grated cheese. Place them on a tray and bake for 5 minutes at 200ºC.