1 cup of fresh cream
3 tablespoons of olive oil
2 teaspoons of cornstarch
200g of shiitake mushrooms
40 mini vol-au-vents
2 cloves of garlic
salt and black pepper to taste
1 cup of fresh cream
3 tablespoons of olive oil
2 teaspoons of cornstarch
200g of shiitake mushrooms
40 mini vol-au-vents
2 cloves of garlic
salt and black pepper to taste
Sauté the shiitake and minced garlic in olive oil for 10 minutes or until tender
Season with salt and black pepper
Add the cream and let it simmer
Add the cornstarch and stir until thickened
Fill the vol-au-vents
