Seafood Vol au Vent from Roberto's River Road Restaurant

December 31st, 2003


1 cup mushrooms quartered
1 1/2 cup Marsala Wine
In Saucepan sweat mushrooms in the wine for about 2 minutes

1 pt half and half
1 pt heavy cream
1 1/2 tbs garlic powder
1 cup crab or shrimp stock
1 tbs white pepper
Hot sauce to taste
Add above ingredients to mushrooms, heat up and simmer for about 10 min.

Make a light roux with
1/4 pound butter
1/3 cup flour
Make sure the roux is dissolved completely.

Sautee your favorite seafood in a little bit of butter, then add the Vol Au Vent sauce and simmer at low to mid fire for about 10 minutes.
Serve in a puff pastry shell