Description
This classic Vol-au-Vent recipe features light and flaky puff pastry shells filled with a rich and creamy mushroom filling. Perfect as an elegant appetizer or a savory snack, the combination of tender mushrooms, fragrant garlic, and smooth cream creates a delightful dish that’s easy to prepare and impressively delicious.
Ingredients
Scale
Puff Pastry
- 6 puff pastry shells (store-bought or homemade)
Mushroom Filling
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 cups mushrooms (button or cremini), sliced
- 1/2 cup heavy cream
- 1/2 cup chicken or vegetable broth
- 1 tsp Dijon mustard
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Puff Pastry: Preheat the oven according to the puff pastry package instructions to ensure optimal rising and flakiness when baking.
- Bake Puff Pastry Shells: Place the puff pastry shells on a baking sheet and bake until they are golden brown and puffed up, then remove from the oven and set aside to cool slightly.
- Heat Fat for Filling: In a medium-sized pan over medium heat, melt the butter and add olive oil to create a flavorful base for sautéing.
- Sauté Onions and Garlic: Add the finely chopped onion and minced garlic to the pan, cooking until the onions are translucent and softened, releasing their aromas.
- Cook Mushrooms: Add the sliced mushrooms to the pan and cook until they turn golden brown and the moisture has evaporated, enhancing their rich flavor.
- Add Broth and Mustard: Stir in the chicken or vegetable broth along with Dijon mustard, allowing the mixture to simmer gently for about 2 minutes to meld the flavors.
- Incorporate Cream and Season: Pour in the heavy cream, season with salt and pepper to taste, and cook the sauce for 5-7 minutes until it thickens to a creamy consistency, stirring occasionally to prevent sticking.
- Assemble Vol-au-Vent: Spoon the creamy mushroom filling generously into each baked puff pastry shell, filling the golden cavities.
- Garnish and Serve: Sprinkle freshly chopped parsley over the filled vol-au-vents for a pop of color and freshness, then serve immediately while warm.
Notes
- Use fresh mushrooms such as button or cremini for the best flavor and texture.
- For a vegetarian version, ensure to use vegetable broth instead of chicken broth.
- If puff pastry shells are not available, you can make your own or use mini tart shells as a substitute.
- This dish is best served fresh to enjoy the crispiness of the pastry and creaminess of the filling.
- Leftovers can be refrigerated in an airtight container for up to 2 days; reheat gently in the oven to retain crispiness.
