Porcini Mushroom Vol au Vents

Filling

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

Vol au Vents

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