Aimer faire plaisir à ceux qu'on aime

Ingredients

• 45 ml (3 tbsp.) butter
• 1 shallot, chopped
• 250 ml (1 cup) fresh mushrooms, sliced
• 1/2 zucchini, diced
• 250 ml (1 cup) cooked ham, cut in small cubes
• 15 ml (1 tbsp.) fresh rosemary, chopped
• 45 ml (3 tbsp.) flour
• 250 ml (1 cup) milk
• 125 ml (1/2 cup) chicken stock
• 250 ml (1 cup) Vacherin Fri-Charco, grated
• 4 cooked vol-au-vent shells
• Salt and freshly ground pepper

Preparation 

In a saucepan, melt butter over low heat and cook shallot, mushrooms and diced zucchini for about 5 minutes or until everything is golden. Add the ham cubes and cook 2 more minutes. Add rosemary. Powder with flour and mix well. Add the milk and chicken stock and continue cooking while stirring, until thickened. Incorporate half (125 ml or 1/2 cup) of the grated Vacherin Fri-Charco. Add salt and pepper.

Fill the vol-au-vent shells with the ham mixture and top with the remainder of the Vacherin Fri-Charco (125 ml or 1/2 cup).

Place the vol-au-vent shells on a baking sheet and bake for 2 to 3 minutes or until the cheese melts. Serve with zucchini and roasted sweet peppers.

Suggestion

Replace the Vacherin Fri-Charco with a Le Fou du Roy.