There’s something irresistibly elegant and delightfully cozy about Vol-au-Vent with Creamy Mushroom Filling. Flaky golden puff pastry surrounds a rich, velvety mushroom centre, striking the perfect balance between airy and decadent. This classic French-inspired appetizer manages to turn even everyday ingredients into something worthy of your favorite bistro, yet it’s surprisingly simple to make at home. Whether you’re hosting a special gathering or just looking to treat yourself to some comfort food, this Vol-au-Vent with Creamy Mushroom Filling always feels like a celebration on a plate.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of this Vol-au-Vent with Creamy Mushroom Filling lies in its straightforward ingredients; each one brings an essential note to the overall flavor, texture, and color. From the flaky pastry to the earthiness of mushrooms and the brightness of fresh parsley, every element plays a starring role.
- Puff Pastry: Store-bought makes things easy, but it delivers incredible flakiness and a tender bite every time for our Vol-au-Vent with Creamy Mushroom Filling.
- Olive Oil: Adds a gentle fruitiness and helps the butter not brown too quickly as you sauté.
- Butter: Gives the filling its signature French richness and creamy finish.
- Shallot: A mild, aromatic base that brings gentle sweetness and depth to the filling.
- Garlic: Just a couple cloves-sized punch of savory flavor throughout the mushroom mix.
- Cremini or Button Mushrooms: Earthy, tender mushrooms are core to the filling—chop them finely for a perfectly textured bite.
- All-Purpose Flour: Thickens the creamy filling so it hugs the inside of each pastry shell without running out.
- Heavy Cream: Creates the luscious, velvety body to the sauce and helps everything meld together smoothly.
- Vegetable Broth: Adds extra savory, complex notes and keeps the filling from getting too heavy.
- Dijon Mustard: Lends a bright, tangy kick that wakes up the whole dish without overshadowing the mushrooms.
- Dried Thyme: An earthy herbal touch that subtly perfumes the filling.
- Salt and Black Pepper: Essential for bringing out every nuance, so don’t be shy.
- Fresh Parsley: Sprinkled on top for a burst of fresh green flavor and eye-popping color.
- Egg: Brushed onto the pastry for that irresistible golden finish.
How to Make Vol-au-Vent with Creamy Mushroom Filling
Step 1: Prepare and Shape the Puff Pastry
Start by preheating your oven to 400°F (200°C). Gently roll out the thawed puff pastry on a lightly floured surface, smoothing it out to even thickness. With a 3-inch round cutter, punch out 6 circles from the dough—these will become your vol-au-vent cases and lids. Next, use a smaller cutter to score a 1-inch border inside three of the circles without cutting all the way through; these pieces will serve as the lids. Arrange all the circles on a parchment-lined baking sheet, leaving space between them to puff up gloriously in the oven.
Step 2: Apply Egg Wash and Bake
Brush each pastry circle gently with the beaten egg, paying special attention to the edges for that glossy bakery-worthy shine. Slide the tray into your hot oven and bake for 12 to 15 minutes. You’ll know they’re ready when they’re puffed up tall and golden brown, with a crisp surface. Transfer them to a wire rack to cool just slightly—this helps maintain that wonderful flakiness.
Step 3: Hollow Out the Shells
Once your pastry circles have cooled a bit, carefully remove the inner circle from the scored lids (don’t go all the way through to the bottom). This creates a perfect little nest to hold your luscious mushroom filling. Tuck the cut lids aside; they’ll be used as jaunty toppers for your finished Vol-au-Vent with Creamy Mushroom Filling.
Step 4: Cook the Mushroom Filling
While the pastry is baking, get your skillet out and heat up the olive oil and butter over medium heat. Add the chopped shallots and minced garlic, stirring for just a minute or two until their aroma fills your kitchen. Toss in your chopped mushrooms and cook, stirring often, until they’re soft, browned, and most of their liquid has cooked away—this usually takes about 6 to 8 minutes. Sprinkle with flour, cook for another minute, then slowly pour in the heavy cream and vegetable broth, stirring constantly to avoid lumps and create a silky sauce.
Step 5: Add Seasonings and Finish the Sauce
Stir Dijon mustard and thyme into the creamy mushrooms, then give it a taste and season generously with salt and freshly ground black pepper. The flavor should be bold and comforting. Once your filling is thick, luscious, and aromatic, remove it from the heat and get ready to assemble your Vol-au-Vent with Creamy Mushroom Filling.
Step 6: Assemble and Garnish
Carefully spoon the hot, creamy mushroom filling into the hollowed pastry shells, letting it fill each one right to the edge. Place the pastry lids on top at a jaunty angle for that classic vol-au-vent look. Sprinkle over plenty of freshly chopped parsley, letting the green pop against the creamy filling and rich golden crust. Serve your Vol-au-Vent with Creamy Mushroom Filling warm, and prepare to wow everyone at your table.
How to Serve Vol-au-Vent with Creamy Mushroom Filling
Garnishes
A final flourish of chopped fresh parsley doesn’t just add color; it delivers a fresh, herbal lift that brightens every bite. For an extra touch of elegance, try a sprinkle of flaky sea salt or a delicate grind of black pepper right before serving. If you love a bit of tang, a few drops of lemon zest over the top can work wonders with the creamy mushrooms.
Side Dishes
Vol-au-Vent with Creamy Mushroom Filling is wonderfully versatile for pairing. It works beautifully with a crisp green salad simply dressed in lemon vinaigrette or alongside lightly roasted vegetables. For a richer table, try serving it with a bright fennel slaw or silky mashed potatoes—the creamy filling and buttery pastry marry perfectly with almost anything.
Creative Ways to Present
This dish is practically made for creative presentation. Try boxing them in a row on a rustic wooden board, nestled among fresh herbs, or make mini Vol-au-Vent with Creamy Mushroom Filling for passed hors d’oeuvres at parties. If you’re feeling playful, serve them on tiny individual plates with a drizzle of truffle oil, or even set out a little bowl of extra mushroom sauce on the side for dipping.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Vol-au-Vent with Creamy Mushroom Filling (lucky you!), allow them to cool to room temperature first. Store the filled pastries in an airtight container in the refrigerator, ideally separating layers with parchment to preserve crispness. They’ll keep well for up to 2 days, though they’re best when enjoyed fresh.
Freezing
You can easily freeze the unfilled baked pastry shells in a sealed freezer bag for up to one month. Let them thaw at room temperature, then refresh them in a hot oven for a few minutes before filling. The creamy mushroom filling is best made fresh, but if you need to freeze it, allow it to cool completely and transfer it to a freezer-safe container for up to 1 month. Thaw in the refrigerator before reheating gently.
Reheating
To revive leftover Vol-au-Vent with Creamy Mushroom Filling, preheat your oven to 350°F (175°C) and arrange the pastries on a baking sheet. Warm them for about 10 minutes, until the filling is hot and the pastry crisp again. Avoid microwaving, as it can make the pastry soggy; an oven or toaster oven is your best friend here.
FAQs
Can I make Vol-au-Vent with Creamy Mushroom Filling gluten-free?
Absolutely! Simply use a gluten-free puff pastry and substitute the all-purpose flour with your favorite gluten-free flour blend or cornstarch as a thickener for the filling. The flavors and textures stay beautifully intact.
What other mushrooms can I use in the filling?
Feel free to get creative! Try a blend of wild mushrooms like shiitake, oyster, or porcini for added depth and nuance in your Vol-au-Vent with Creamy Mushroom Filling. Just be sure to chop them finely and cook out any excess moisture.
Is there a vegan version of this recipe?
Yes—swap in a plant-based puff pastry, use vegan butter, and replace the cream with coconut or soy cream for a dairy-free, vegan-friendly dish. The earthy mushrooms and herby flavors shine through just as deliciously.
Can I assemble the Vol-au-Vent with Creamy Mushroom Filling ahead of time?
You can prepare the pastry shells and mushroom filling a day ahead, but for the best texture, wait to fill and bake them just before serving. This keeps the pastry crisp and the filling hot and creamy.
What if I don’t have a round cutter?
Don’t worry—a drinking glass or a small bowl can stand in for a cookie cutter. Just press firmly into the pastry to cut circles; it doesn’t have to be perfect. Rustic shapes have their own charm, especially in homemade Vol-au-Vent with Creamy Mushroom Filling!
Final Thoughts
There’s something magical about sharing a tray of Vol-au-Vent with Creamy Mushroom Filling, whether for a festive gathering or a cozy night in. I hope you give this recipe a try and discover just how doable—and delicious—a classic French bistro treat can be in your own kitchen. Bon appétit, and enjoy every flaky, creamy bite!
Print
Vol-au-Vent with Creamy Mushroom Filling Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 3 servings (2 vol-au-vents per person)
- Category: Appetizer
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Delight your guests with these elegant Vol-au-Vent pastries filled with a luxurious creamy mushroom mixture. Perfect for a sophisticated appetizer or light meal.
Ingredients
Puff Pastry:
- 1 sheet of puff pastry (thawed if frozen)
Creamy Mushroom Filling:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small shallot (finely chopped)
- 2 cloves garlic (minced)
- 8 oz (225 g) cremini or button mushrooms (cleaned and finely chopped)
- 1 tablespoon all-purpose flour
- 1/2 cup heavy cream
- 1/4 cup vegetable broth
- 1 teaspoon Dijon mustard
- 1/4 teaspoon dried thyme
- Salt and black pepper to taste
- 1 tablespoon chopped fresh parsley (for garnish)
- 1 egg (beaten, for egg wash)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare the pastry: Roll out the puff pastry and cut into 6 circles. Score a border inside three circles to create lids. Bake until golden.
- Make the filling: Sauté shallots, garlic, and mushrooms. Stir in flour, cream, broth, mustard, thyme, salt, and pepper. Fill the pastry shells.
- Garnish and serve: Garnish with parsley and serve warm.
Notes
- You can use a mix of wild mushrooms for a deeper flavor.
- Add a splash of white wine with the mushrooms for extra richness.
- For a vegan version, use dairy-free ingredients and plant-based puff pastry.
Nutrition
- Serving Size: 2 vol-au-vents
- Calories: 370
- Sugar: 2 g
- Sodium: 290 mg
- Fat: 26 g
- Saturated Fat: 11 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 45 mg
