Mushroom Vol Au Vent
Delight in the elegance of Mushroom Vol Au Vent, a classic French-inspired appetizer that combines flaky, buttery puff pastry with a luscious, creamy mushroom filling. Perfectly golden shells are baked to perfection, creating the ideal vessel for a savory medley of sautéed button mushrooms, shallots, garlic, and a touch of nutmeg-infused cream sauce. This impressive yet surprisingly simple dish is sure to elevate any gathering or dinner party. Garnished with fresh parsley and seasoned to perfection, these vol au vents are as beautiful as they are delicious. Ready in under an hour, this recipe is perfect for entertaining, offering a stunning blend of textures and rich, earthy flavors. Whether served as an elegant starter or part of a brunch spread, these mushroom-filled delights are guaranteed to impress.
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Recipe Information
Ingredients
- 2 sheets Puff pastry sheets
- 1 large Egg
- 300 grams Button mushrooms
- 2 medium Shallots
- 2 cloves Garlic
- 2 tablespoons Butter
- 1 tablespoon All-purpose flour
- 200 milliliters Heavy cream
- 0.25 teaspoons Nutmeg
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Parsley
Instructions
Preheat the oven to 200°C (390°F).
Using a round cookie cutter (approximately 7 cm in diameter), cut out circles from the puff pastry sheets. You will need two circles for each vol au vent, one as the base and one with a smaller circle cut out in the center to form a ring.
Brush the base circles lightly with beaten egg. Place the rings on top of the bases and press gently to adhere. Brush the top of the rings with beaten egg as well.
Place the puff pastry rounds on a baking sheet lined with parchment paper. Bake for 12-15 minutes or until golden and puffed. Remove from the oven and set aside to cool.
Finely chop the button mushrooms, shallots, garlic, and parsley.
In a large skillet, heat the butter over medium heat. Add the shallots and garlic, and sauté until translucent, about 2-3 minutes.
Add the chopped mushrooms to the skillet and cook until they release their moisture and become golden, about 5-7 minutes.
Sprinkle the flour over the mushrooms and stir well to combine. Cook for 1 minute to eliminate the raw taste of the flour.
Gradually pour in the heavy cream while stirring continuously. Cook until the mixture thickens and becomes creamy, about 2-3 minutes.
Season the filling with nutmeg, salt, and black pepper. Stir in the parsley and remove from heat.
To assemble, gently press down the centers of the cooked puff pastry to create a cavity for the filling. Spoon the warm mushroom mixture into each vol au vent shell.
Serve immediately and enjoy your Mushroom Vol Au Vent!
Nutrition Facts
Calories |
1689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.9 g | 173% | |
| Saturated Fat | 65.2 g | 326% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 485 mg | 162% | |
| Sodium | 1980 mg | 86% | |
| Total Carbohydrate | 85.0 g | 31% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 14.3 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 111 mg | 9% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1480 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
