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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.

Ingredients

Scale

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

Find it online: https://platedbyemma.com/mushroom-vol-au-vent-recipe/