Step 1

Melt the butter in a large skillet over medium heat. Add the garlic and cook 30 seconds. Add mushrooms and cook, stirring occasionally, until the mushrooms are lightly browned, about 3 minutes more.

Step 2

Add the flour and cook, stirring, for another 2-3 minutes.

Step 3

Slowly stir in the warm milk and continue stirring until it starts to bubble. Cook stirring occasionally until slightly thickened, about 5 minutes longer.

Step 4

Taste and add salt, pepper, and lemon juice to taste. Simmer for another minute or two.

Step 5

Add the shrimp and simmer another 2-3 minutes until heated through.

Step 6

Ladle over the vol-au-vent shells and sprinkle with freshly chopped parsley if desired.