Shrimp and Mushroom Vol au Vent with Creamy Garlic Sauce
Flaky pastry shells filled with creamy garlic shrimp and mushrooms for a decadent, flavor-packed appetizer or brunch idea.
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Cooking tools:
- Pastry brush
- Oven
- Baking sheet
- Skillet
- Whisk
- Chef's knife
- Cutting board
- Mixing bowl
- Plate
- Spoon
- Stove
Ingredients
- 4 pre-made puff pastry shells
- 1 large egg
- 227 grams shrimp, peeled and deveined
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
- 1 tablespoon chopped parsley
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 120 milliliters heavy cream
- 60 milliliters chicken or seafood broth
- 1/4 teaspoon black pepper
- Salt, to taste
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