Mushroom Vol-Au-Vent

Preheat your oven to 200°C (390°F). Roll out the all-purpose flour dough on a lightly floured surface. Use a cutter to shape the dough into circles. Place the shaped dough on a baking sheet. Bake the dough circles at 200°C for 12-15 minutes, or until they are golden brown and puffed up. If using ready-to-bake vol-au-vent pastry shells, follow the package instructions for baking.

Heat 2 tablespoons of oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the finely chopped mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes. Stir in 2 tablespoons of butter and continue to cook until the mushrooms are well-coated. Season with salt and black pepper to taste. Add Veeba Cheesy Pasta Creamy Alfredo Sauce to the mushroom mixture and stir well to combine. Cook for another 2-3 minutes until the sauce is heated through.

If using the baked pastry shells, carefully cut out the centers and create a cavity for the filling. Spoon the hot mushroom filling into each vol-au-vent pastry shell. Garnish with freshly chopped parsley.

Serve the mushroom-filled vol-au-vent warm.
Enjoy your elegant and delicious Mushroom-Filled Vol-au-Vent!