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Five cheeses béchamel vol-au-vent, sautés zucchini and mushrooms

Mains, Poultry

Vol-au-vent garnish with turkey, five cheeses béchamel sauce, serve with zucchini and mushrooms sautés with shallots and tyme.


Recipe for 4 persons

For the vol-au-vent

400 Gr
4 Unit(s)
Store-bought patty shells
200 Ml
Frozen green peas
1 Unit(s)
1 Unit(s)
Red pepper
250 Ml
Chicken stock

For the béchamel

35 Ml
35 Ml
Wheat flour
1 Liter(s)
250 Ml
5-cheese mix
30 Ml
Dijon mustard

For the vegetables

2 Unit(s)
400 Gr
Button mushrooms
2 Unit(s)
French shallot
6 Sprig(s)
6 Sprig(s)
6 Sprig(s)
2 Clove(s)
  • Salt and pepper

Preparation time: 30.00 min

  • For the preparations
    Dice the turkey, the carrots and the red pepper.Cut the zucchini and the mushrooms in big cubes, ciselez the shallots and chop the chives.Chop the parsley and the garlic.
  • Fot the vol-au-vent
    In a pot bring the stock to boil put the carrots cover it and let it cook for five minutes.Slow the heat, add the turkey, the peas, the pepper and cook it 5 more minutes, remove and reserve.In a sauce pan melt the butter, add the flour and wisk it well. Pour the milk gently and cook it until you get a smooth béchamel, add the cheese and the mustard.Pour the béchamel on the turkey and vegetables mix.
  • For the vegetables
    In a pan with oliv ol sweat the shallots, the garlic and the tyme.Add the vegetables and sauté it for 8 to 10 minutes. Remove from the stove and add the chive and the parsley.
  • For the platting
    Re-heat the vol-au-vent in the oven 5 minutes.Put the vol-au-vent on a plate, pour the mix of turkey and vegetables on the top, garnish with the vegetables on the side, finish the decoration with some paprika.

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