Mushroom Vol Au Vent Recipe
Introduction
Mushroom Vol Au Vent is a delicious, elegant appetizer featuring golden puff pastry shells filled with a creamy mushroom sauce. It’s perfect for entertaining or a cozy night in when you want something both impressive and comforting.
Ingredients
- 500 grams puff pastry
- 1 tbsp oil
- 200 grams mushrooms
- 1 tbsp butter
- 1/2 tsp garlic, minced
- 2 tsp flour
- 1/2 cup milk
- 2 tbsp parsley, chopped
- Salt & pepper to taste
Instructions
- Step 1: Preheat the oven to 170°C. Thaw and roll out the puff pastry, then cut into circles of your desired size.
- Step 2: Brush the pastry circles with egg yolk. Transfer them to a baking tray and bake for 35 minutes, until puffed up and golden brown.
- Step 3: Remove the baked puffs from the oven and let them cool on the kitchen counter for about 15 minutes.
- Step 4: While the pastry bakes, finely chop the mushrooms.
- Step 5: Heat oil in a pan over medium-low heat. Add the chopped mushrooms and cook until they turn light golden brown.
- Step 6: Transfer the cooked mushrooms to a bowl. In the same pan, add butter and garlic, cooking the garlic for a few seconds until fragrant.
- Step 7: Sprinkle in the flour and stir constantly with a whisk until the mixture turns light brown.
- Step 8: Gradually add the milk while stirring, allowing the sauce to thicken.
- Step 9: Return the mushrooms to the pan, then season with salt, pepper, and chopped parsley. Stir well to combine.
- Step 10: When the puff pastry shells are cooled, spoon about 1 tablespoon of the mushroom sauce into each vol au vent and serve hot.
Tips & Variations
- Use a mix of mushroom varieties like cremini and shiitake for a deeper flavor.
- For extra richness, add a splash of cream to the mushroom sauce instead of milk.
- Brush the pastry with egg wash before baking to achieve a glossy, golden finish.
- Garnish with additional fresh parsley or thyme for a fresh herbal note.
Storage
Store any leftover mushroom sauce in an airtight container in the refrigerator for up to 2 days. Puff pastry shells are best served fresh but can be stored separately in an airtight container for 1 day. Reheat the sauce gently on low heat and warm the pastry shells in the oven before assembling.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the mushroom sauce in advance?
Yes, the mushroom sauce can be made a day ahead and refrigerated. Reheat it gently before filling the pastry shells.
What can I use instead of puff pastry?
If you don’t have puff pastry, you can try using phyllo dough, but the texture will be different. Puff pastry is preferred for its light, flaky layers.
PrintMushroom Vol Au Vent Recipe
Mushroom Vol Au Vent is a delightful French-inspired appetizer featuring flaky puff pastry shells filled with a creamy, savory mushroom sauce. Perfectly baked to golden perfection and filled with a rich blend of sautéed mushrooms, garlic, butter, and parsley, this elegant dish is ideal for entertaining or enjoying as a sophisticated snack.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8–10 vol au vents 1x
- Category: Appetizer
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Puff Pastry Shells
- 500 grams puff pastry
- 1 tbsp oil
- 1 egg yolk (for brushing)
Mushroom Sauce
- 200 grams mushrooms, finely chopped
- 1 tbsp butter
- 1/2 tsp garlic, minced
- 2 tsp flour
- 1/2 cup milk
- 2 tbsp parsley, chopped
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat the Oven: Set your oven to 170 degrees Celsius to prepare for baking the puff pastry shells.
- Prepare Puff Pastry Shells: Thaw and roll out the puff pastry dough. Cut into circles as desired, then brush each with egg yolk to enhance golden browning.
- Bake the Puff Pastry: Place the brushed pastry circles onto a baking tray and bake for 35 minutes until they have puffed up beautifully and turned golden brown.
- Cool the Pastry Shells: Remove the baked puff pastry from the oven and allow them to cool on the kitchen counter for approximately 15 minutes so they firm up and are easier to fill.
- Prepare Mushroom Sauce – Sauté Mushrooms: While the pastries bake, heat oil in a pan over medium-low heat. Add the finely chopped mushrooms and cook until they become light golden brown, then transfer to a bowl.
- Make the Roux: In the same pan, melt butter and sauté minced garlic for a few seconds until fragrant. Stir in flour using a whisk, cooking until the mixture turns light brown.
- Create the Sauce Base: Gradually pour in milk while stirring continuously to avoid lumps. Cook until the sauce thickens to a creamy consistency.
- Combine Sauce and Mushrooms: Add the sautéed mushrooms back into the sauce along with salt, pepper, and chopped parsley. Stir well to combine all flavors.
- Fill and Serve: Once the pastry shells have cooled, spoon about one tablespoon of the mushroom sauce into each vol au vent and serve immediately while hot.
Notes
- Ensure puff pastry is properly thawed before rolling for best texture.
- You can use a round cookie cutter or a glass to cut uniform circles for the pastry.
- For extra flavor, add a splash of white wine to the mushroom sauce when adding milk.
- Serve immediately after filling to keep the pastry crisp and the filling warm.
- Leftover mushroom sauce can be refrigerated for up to 2 days.
Keywords: Mushroom vol au vent, puff pastry appetizer, mushroom sauce, easy French appetizer, vegetarian appetizer
