Mushroom Vol Au Vents
|Small mushrooms||1⁄2 Pound, sliced (225 Grams)|
|Cubed cooked ham||125 Gram (1 Cup)|
|Veloute sauce||315 Milliliter (1 1/4 Cups)|
|Grated gruyere cheese||50 Gram (2/3 Cup)|
Preheat the oven to 375°F (100°C).
Melt the butter in a saucepan.
Add the mushrooms and fry, stirring, for 3 to 4 minutes.
Stir in the ham, veloute sauce, cream, Gruyere cheese and salt and pepper to taste.
Spoon the mixture into the vol-au-vent cases and bake for 10 to 15 minutes or until bubbling on top and heated through.