Description
Delight in these elegant Vol-au-Vent with Creamy Mushroom Filling, a classic French appetizer featuring crispy puff pastry shells filled with a rich and savory mushroom cream sauce. Perfect for holiday hors d’oeuvres or special gatherings, this recipe combines tender mushrooms and aromatic herbs in a luscious, cheesy cream filling that is sure to impress.
Ingredients
Scale
Puff Pastry Shells
- 1 sheet puff pastry (thawed)
- 1 egg (beaten, for egg wash)
Mushroom Filling
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 small shallot (finely chopped)
- 2 cloves garlic (minced)
- 8 oz mushrooms (cremini or button, finely chopped)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp thyme (dried or fresh)
- 1/2 cup heavy cream
- 1 tbsp grated Parmesan cheese
- 1 tsp lemon juice
- 1 tbsp chopped fresh parsley (optional for garnish)
Instructions
- Prepare Puff Pastry Shells: Preheat the oven to 400°F. Unfold the thawed puff pastry sheet on a lightly floured surface and use a 3-inch cookie cutter to cut out 6 rounds. For half of these rounds, cut out a smaller 2-inch circle from the center to create rings. Stack each ring on top of a solid round and press lightly to seal, forming the vol-au-vent shells. Place them on a parchment-lined baking sheet.
- Egg Wash and Bake: Brush the tops of the assembled puff pastry shells with the beaten egg to encourage golden color. Bake in the preheated oven for 15 to 18 minutes, or until the pastries are puffed up and golden brown. Remove from oven and let cool slightly. Use a spoon to gently press down the center of each shell to create space for the filling.
- Cook Mushroom Filling: While the pastries bake, heat the olive oil and unsalted butter in a skillet over medium heat. Add the finely chopped shallot and sauté for 2 to 3 minutes until softened. Add the minced garlic and chopped mushrooms to the skillet. Cook for 7 to 9 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
- Season and Simmer: Season the mushroom mixture with salt, black pepper, and thyme. Reduce the heat to low and stir in the heavy cream. Allow the mixture to simmer gently for 2 to 3 minutes until it thickens slightly. Stir in the grated Parmesan cheese and lemon juice. Remove from heat and adjust seasoning to taste.
- Fill and Garnish: Spoon the creamy mushroom filling evenly into the center of each vol-au-vent shell. Garnish with chopped fresh parsley if desired. Serve warm for the best flavor and texture.
Notes
- Prepare the puff pastry shells ahead of time and store them in an airtight container. Reheat slightly before filling to restore crispness.
- For a flavor twist, mix in cooked spinach, crispy bacon, or a drizzle of truffle oil with the mushroom filling.
- Ensure mushrooms are chopped finely for a smooth filling consistency.
- Use freshly grated Parmesan cheese for enhanced flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 vol-au-vent
- Calories: 220
- Sugar: 1g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
