Salmon and Shrimp of the Woods Vol-au-Vent – Gourmet Recipe – Mycoboutique

Name: Salmon and Shrimp of the Woods Vol-au-Vent – Gourmet Recipe – Mycoboutique
Ingredients: 300 g (2 cups) fresh Shrimp of the Woods (Aborted Entoloma mushrooms), cleaned and cut into 1-inch pieces; 500 g (2 ½ cups) fresh or canned salmon; 125 ml (½ cup) diced onion; 125 ml (½ cup) diced celery; 125 ml (½ cup) diced carrot; 250 ml (1 cup) frozen peas; 7 ml (½ tsp) dried tarragon; 7 ml (½ tsp) salt; 1.25 ml (¼ tsp) black pepper; 45 ml (3 tbsp) butter; 45 ml (3 tbsp) flour; 500 ml (2 cups) milk

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Try this delicious Salmon and Shrimp of the Woods Mushroom Vol-au-Vent: a creamy filling with vegetables and tarragon served in flaky pastry shells.

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Ingredients

300 g (2 cups) fresh Shrimp of the Woods (Aborted Entoloma mushrooms), cleaned and cut into 1-inch pieces
500 g (2 ½ cups) fresh or canned salmon
125 ml (½ cup) diced onion
125 ml (½ cup) diced celery
125 ml (½ cup) diced carrot
250 ml (1 cup) frozen peas
7 ml (½ tsp) dried tarragon
7 ml (½ tsp) salt
1.25 ml (¼ tsp) black pepper
45 ml (3 tbsp) butter
45 ml (3 tbsp) flour
500 ml (2 cups) milk