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Vol-au-Vent with Creamy Mushroom Filling Recipe

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  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 6 vol-au-vents
  • Category: Appetizer
  • Method: Baking
  • Cuisine: French-Inspired
  • Diet: Vegetarian

Description

Vol-au-Vent with Creamy Mushroom Filling is an elegant French-inspired appetizer featuring golden, flaky puff pastry shells filled with a rich, creamy mixture of sautéed mushrooms, shallots, garlic, herbs, and Parmesan cheese. This savory bite-sized treat is perfect for entertaining or a sophisticated snack.

Ingredients

Puff Pastry Shells

  • 1 sheet puff pastry (thawed)
  • 1 egg (beaten, for egg wash)

Mushroom Filling

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 small shallot (finely chopped)
  • 2 cloves garlic (minced)
  • 2 cups mushrooms (cremini or mixed, finely chopped)
  • ½ teaspoon thyme leaves
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup dry white wine or vegetable broth
  • ½ cup heavy cream
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon chopped parsley (for garnish)

Instructions

  1. Preheat the Oven: Set your oven to 400°F (200°C) to prepare for baking the puff pastry shells.
  2. Prepare Puff Pastry Rounds: On a lightly floured surface, unfold the thawed puff pastry sheet and cut into 6 round shapes using a cookie cutter or glass.
  3. Create Pastry Rings: Cut smaller circles from the center of 3 of the rounds to form rings which will serve as walls on the shells.
  4. Assemble Shells: Place the whole rounds on a parchment-lined baking sheet. Brush the edges with beaten egg wash. Stack the rings on top of the whole rounds to build the side walls, then brush the tops with more egg wash.
  5. Bake Pastry Shells: Bake for 15–18 minutes until the shells are golden, puffed, and crisp. Remove from oven and allow to cool slightly.
  6. Cook Mushroom Filling: In a skillet over medium heat, warm olive oil and butter. Add finely chopped shallot and minced garlic, sautéing for 2–3 minutes until fragrant.
  7. Sauté Mushrooms: Add chopped mushrooms, thyme, salt, and pepper. Cook for 6–8 minutes until mushrooms have browned and released most of their moisture.
  8. Deglaze Pan: Pour in white wine or vegetable broth to deglaze the pan, cooking for an additional 1–2 minutes.
  9. Add Cream and Cheese: Stir in heavy cream and simmer until the sauce thickens slightly. Mix in grated Parmesan cheese, then remove from heat.
  10. Fill Puff Pastry Shells: Once the pastry shells have cooled enough to handle, gently press down the center to create a well. Spoon the creamy mushroom filling evenly into each shell.
  11. Garnish and Serve: Sprinkle chopped parsley over the filled vol-au-vents and serve warm for best flavor and texture.

Notes

  • The mushroom filling can be prepared a day in advance and gently reheated before assembling.
  • For an indulgent twist, add a splash of truffle oil to the filling before serving.
  • Use a dairy-free cream substitute and vegan puff pastry to make this recipe vegan-friendly.
  • Ensure the puff pastry is fully thawed for ease of handling and best puff during baking.

Find it online: https://slsrecipes.com/vol-au-vent-with-creamy-mushroom-filling-recipe-2/