Mushroom Vol Au Vent Recipe

Introduction

Mushroom Vol Au Vent is a delightful French-inspired appetizer featuring golden, flaky puff pastry filled with a creamy, savory mushroom sauce. This elegant yet easy-to-make dish is perfect for entertaining or a cozy meal at home.

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 and pepper, to taste

Instructions

1. Step 1: Preheat the oven to 170 degrees Celsius.
2. Step 2: Thaw and roll out the puff pastry, then cut into circles.
3. Step 3: Brush the pastry circles with egg yolk and bake for 35 minutes until puffed and golden brown.
4. Step 4: Remove the pastry from the oven and let cool for about 15 minutes.
5. Step 5: While the pastry bakes, finely chop the mushrooms.
6. Step 6: Heat oil in a pan and cook the mushrooms on medium-low heat until they turn light golden brown.
7. Step 7: Transfer mushrooms to a bowl. In the same pan, melt butter and sauté garlic for a few seconds.
8. Step 8: Add flour to the pan and stir continuously until it turns light brown.
9. Step 9: Gradually add milk, stirring until the sauce thickens.
10. Step 10: Stir in the cooked mushrooms, salt, pepper, and chopped parsley.
11. Step 11: Once the puff pastry has cooled, spoon about 1 tablespoon of the mushroom sauce into each puff and serve hot.

Tips & Variations

• For extra flavor, add a splash of white wine to the mushroom sauce before adding the milk.
• Try using a mix of wild mushrooms for a richer taste.
• Use fresh herbs like thyme or tarragon as a variation to parsley.
• Ensure the mushrooms are finely chopped so the filling fits nicely inside the pastry.

Storage

Store any leftover mushroom sauce in an airtight container in the refrigerator for up to 2 days. Keep the baked puff pastries separately at room temperature for up to 24 hours to maintain crispness. Reheat the mushroom sauce gently on the stove, and warm the puff pastry briefly in a preheated oven to refresh its texture before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen mushrooms for this recipe?

Yes, you can use frozen mushrooms, but be sure to thaw and drain them well to avoid excess moisture in the sauce.

Is there a vegetarian version of this dish?

This classic version is already vegetarian as it contains no meat. To make it vegan, substitute butter with a plant-based alternative and use a non-dairy milk in the sauce.

Mushroom Vol Au Vent Recipe

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★★★★★

4.9 from 464 reviews

A classic Mushroom Vol Au Vent recipe featuring flaky homemade puff pastry cases filled with a creamy, savory mushroom sauce. Perfect as an elegant appetizer or light meal, this dish combines golden baked puff pastry shells with a flavorful mushroom filling enriched with garlic, butter, and fresh parsley.

• Author: Emma
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Puff Pastry

• 500 grams Puff Pastry
• 1 tbsp Oil
• 1 tbsp Butter
• 1/2 tsp Garlic (minced)
• 2 tsp Flour
• 1/2 cup Milk
• Salt & Pepper, to taste

Mushroom Filling

• 200 grams Mushrooms, finely chopped
• 2 tbsp Parsley, chopped

Instructions

1. Preheat Oven: Preheat your oven to 170°C to prepare for baking the puff pastry shells.
2. Prepare Puff Pastry: Thaw and roll out the puff pastry dough. Cut out circles as desired to form the bases and rims for the vol au vents.
3. Assemble and Bake Puff Pastry: Brush the puff pastry circles with egg yolk for a golden finish. Place them on a baking tray and bake for 35 minutes until they have risen beautifully and turned golden brown.
4. Cool Puff Pastry: Remove the baked puff pastries from the oven and allow them to cool on the kitchen counter for about 15 minutes.
5. Cook Mushrooms: While the pastry bakes, finely chop the mushrooms. Heat oil in a pan over medium-low heat, then add the mushrooms and cook until they turn light golden brown.
6. Make Sauce Base: Transfer the cooked mushrooms to a bowl. In the same pan, melt butter and add minced garlic, cooking for a few seconds until fragrant.
7. Prepare Roux: Add flour to the butter and garlic, stirring continuously with a whisk. Allow it to cook until it turns a light brown color.
8. Add Milk and Thicken: Slowly pour in the milk, stirring constantly to avoid lumps. Cook the sauce until it thickens to a creamy consistency.
9. Combine Mushroom Sauce: Add the cooked mushrooms back into the sauce along with salt, pepper, and chopped parsley. Stir well to combine all flavors evenly.
10. Fill Pastry Shells and Serve: Once the puff pastry shells are cool, spoon about one tablespoon of the mushroom sauce into each shell. Serve immediately while warm.

Notes

• Ensure mushrooms are finely chopped for a smooth texture inside the vol au vent.
• Brush the pastry with egg yolk for a rich golden color and shine.
• You can prepare the mushroom filling ahead and reheat gently before assembling.
• If you prefer, substitute whole milk with cream for a richer sauce.
• Adjust seasoning to taste, especially salt and pepper, before filling the pastries.
• Serve immediately for best puff and crispness of the pastry shells.

Keywords: Mushroom Vol Au Vent, Puff Pastry Appetizer, Mushroom Puff Pastry, French Appetizer, Savory Pastry