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
Scale
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
