Vol-au-vent with shrimps and delicate fungi

Delete the Terminal part of the stems of the mushrooms and remove the dirt with a soft brush. Clean with a damp cloth and then cut into thin slices. Put them in a saucepan and sauté them with butter for about 10 minutes. Meanwhile you boil shrimp in boiling salted water for 5 minutes. And then drain when they're sgusciali. Lava, scola and dry the Arugula and then tritala. Put in a bowl, cream, salt, a generous ground pepper and the chopped Arugula. Mix the ingredients well until mixture is smooth. Merge to the mushrooms and shrimp you've made cool and mix gently.

Make warm the vol-au-vent in oven for 2 or 3 minutes. Fill with the mixture of cream, mushrooms and shrimp. Available on a serving dish lined with leaves of Arugula. Brings this delicious appetizer and Bon Appetit!