Mushrooms Vol-Au-Vent

Preparation:

Preparation: Chop the onion and sauté it in the butter. Add the crumbled sausage and brown it for a few minutes. Then add the cleaned and sliced mushrooms and the crumbled porcini mushrooms. Stir and cook slowly until everything has softened. Dissolve the concentrate in a little cold water and add it to the cooking sauce. Add salt and pepper and cook for 15-20 minutes. Finally, add the cream and a teaspoon of chopped parsley. Simmer for a few minutes, until the cooking liquid has thickened. Season with salt and pepper. Fill the vol-au-vents with the mushroom filling and decorate with a sprig of parsley. Serve the vol-au-vent piping hot. The addition of dried porcini mushrooms to the filling gives it more aroma; if you like, you can replace them with a slice of truffle or a teaspoon of truffle paste.