Mushroom Vol au Vents

Filling

• 150 gms porcini mushrooms cleaned and sliced, 5 oz
• 1 garlic clove
• 2 tbsp extra virgin olive oil
• 1 tbsp parsley chopped (optional)
• salt to taste
• black pepper to taste
• 200 gms béchamel sauce 7 oz
• 3 tbsp parmigiano reggiano finely grated

Vol au Vents

• puff pastry thawed (better if home-made, click here for the recipe)
• egg beaten
• 2 tbsp parmigiano reggiano finely grated (optional)