1 cup of fresh heavy cream
1/4 cup of olive oil
1 tablespoon of cornstarch
200g of sautéed shiitake mushrooms
40 mini vol-au-vents
2 cloves of garlic
Salt and black pepper to taste
1 cup of fresh heavy cream
1/4 cup of olive oil
1 tablespoon of cornstarch
200g of sautéed shiitake mushrooms
40 mini vol-au-vents
2 cloves of garlic
Salt and black pepper to taste
1
Sauté the shiitake mushrooms and garlic in olive oil for 10 minutes or until tender
2
Season with salt and black pepper
3
Add the heavy cream and let it simmer
4
Whisk in the cornstarch until thickened
5
Fill the vol-au-vents.
