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Vol au vents with oyster mushrooms and lampuki

This is the prettiest of starters. A lampuki and oyster mushroom sauce cooked in béchamel and stuffed into golden vol au vents. Michael Diacono makes this easy recipe for the first episode of the third season of Gourmet Today TV. 

Vol au vents with oyster mushrooms and lampuki

Ingredients
  • 6 vol au vents, store-bought
  • 1 leek, white parts only
  • 1 clove garlic
  • Handful oyster mushrooms
  • Handful chestnut mushrooms
  • 1 fillet lampuki, skin removed
  • Salt and pepper
  • 1 sprig thyme or a handful marjoram
  • 250ml béchamel


Method
  1. Gently fry the leek in some olive oil. Add the garlic.
  2. Cut the mushrooms into chunks and add to the leeks.
  3. Cut the lampuki into large bite sized chunks and add to the pan.
  4. Add the fresh herbs and fry until the fish is cooked through.
  5. Add the bechamel and allow to simmer for approx. 1 min.
  6. Remove the vol au vents from the oven and fill with the sauce.
  7. Place any remaining sauce in a bowl and serve.


This recipe first appeared on Gourmet Today TV, aired on TVM on 8 October, 2016.

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