Enjoy some rich volovans stuffed with mushrooms or mushrooms accompanied by a good stir -fry, fried tomato and Parmesan cheese with this easy recipe that I share with recipes this occasion. You can buy the puff pastry volovans or do them at home yourself but I recommend that if you do not have much time, it is better than the compres already made, although this preparation is not long duration. If you want to know how to do these delicious mushrooms and cheese volumes, look at this recipe and stop by my blog target = _blank relic = NOFOLLOWLA Catina kitchen to see many more good recipes.
| 🚻 4 Diners | 🕘 45m | 🍵 Central | 🤯 Low Disturbance |
| Ingredients to make mushroom volovanes and cheese: |
| 8 units of puff pastry volovanes 1 cup tomato sauce ½ kilogram of mushrooms or mushrooms 2 garlic cloves 1 green pepper unit 1 glass of meat broth 1 tablespoon flour soup 1 small glass of Jerez dry or white wine 1 onion unit 1 teaspoon of salt 3 tablespoons of olive oil 25 grams of Parmesan cheese lacquers |
| ADDITIONAL CHARACTERISTICS: Cheap cost, fried |
Ingredients to make mushroom volovanes and cheese:
1. The first step to make these mushrooms and cheese is preparing the vjaldre voovanes, these can be made at home, but I have used those sold in supermarkets and large surfaces, since quite a lot of work is avoided. To start, you have to chop the onion very fine and poach it in a pan with oil along with the two fillet garlic and the chopped pepper, until they soften. Then add the clean and chopped mushrooms. Season with a little salt and pepper and add the flour. Sailing it for a few minutes and adding the wine and meat broth. Cook everything together of 8 to 10 minutes until it thickens.
Trick: We can use chicken broth or vegetable broth instead of meat if we prefer.
2. Once the sauce is prepared, fill out the volovans with the preparation of mushrooms. Crown them with a pinch of fried tomato and Parmesan cheese and gratin for a few minutes until the cheese is founded to serve mushrooms and cheese Place the hot tomato sauce in a fountain and the stuffed volovans on top.
