Mushroom 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
Scale
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
Find it online: https://mixitwitjoe.com/mushroom-vol-au-vent-recipe/
