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.

Nutriscore Rating: 55/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

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

Directions

Step 1

Preheat the oven to 200°C (390°F).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Finely chop the button mushrooms, shallots, garlic, and parsley.

Step 6

In a large skillet, heat the butter over medium heat. Add the shallots and garlic, and sauté until translucent, about 2-3 minutes.

Step 7

Add the chopped mushrooms to the skillet and cook until they release their moisture and become golden, about 5-7 minutes.

Step 8

Sprinkle the flour over the mushrooms and stir well to combine. Cook for 1 minute to eliminate the raw taste of the flour.

Step 9

Gradually pour in the heavy cream while stirring continuously. Cook until the mixture thickens and becomes creamy, about 2-3 minutes.

Step 10

Season the filling with nutmeg, salt, and black pepper. Stir in the parsley and remove from heat.

Step 11

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.

Step 12

Serve immediately and enjoy your Mushroom Vol Au Vent!

Nutrition Facts

Serving size	789.1 grams (789.1g)

Amount per serving	% Daily Value*
Calories	1689

Total Fat 134.90g	173%
Saturated Fat 65.20g	326%
Polyunsaturated Fat 2.70g
Cholesterol 485mg	162%
Sodium 1980mg	86%
Total Carbohydrate 85.00g	31%
Dietary Fiber 8.50g	30%
Total Sugars 14.30g
Protein 26.70g	53%

Vitamin D 58IU	291%
Calcium 111mg	9%
Iron 7mg	39%
Potassium 1480mg	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.

Source of Calories

Fat: 73.1%

Protein: 6.4%

Carbs: 20.5%