Chop the garlic clove and put it in a non stick frying pan with the extra virgin olive oil and let it fry on a low fire for 1 minute.

Add the sliced porcini mushrooms and let them cook for 5 minutes.

Put the fire off and keep it aside.

In the meantime prepare the béchamel sauce by following this recipe.

Mix the béchamel sauce and the mushrooms, add the grated Parmigiano Reggiano and season with salt and pepper to taste. Keep aside to cool down.

Divide the puff pastry into 2 pieces and roll out the first one into a 3 mm – 0.1 inch thick sheet.  Cut out 12 rounds and prick them with a fork.  These will be the bases of your vol au vents and you do not want them to puff up.

Roll the remaining puff pastry into a 1 cm – 1/3 inch thick sheet.  Cut out 12 rounds and then, with a smaller cutter cut out a hole in the middle of each round.  These will be the sides of the vol au vents.

Brush the bases with some beaten egg and top with the thicker round of puff pastry as in the photo. Brush with some more beaten egg.

Bake in a pre heaten oven at 200°C – 390°F for about 15 minutes or until golden.

Let the vol au vents cool down, then fill them with the mushroom and béchamel sauce.  You can serve them immediately at room temperature, or sprinkle with some finely grated Parmigiano Reggiano and put them to bake in the oven for 5 minutes and serve them warm.