Creamy Mushroom Vol-au-Vent
Indulge in the rich flavors of Creamy Mushroom Vol-au-Vent, a classic French dish that combines tender puff pastry shells with a savory mushroom filling. These delightful pastries are not only visually appealing but also an irresistible treat for the palate. Ideal as a starter or an elegant side dish, they are perfect for dinner parties, holiday gatherings, or any special occasion. Made with fresh mushrooms and a creamy sauce, this recipe will transport you straight to the bistros of France. Serve them warm for a delightful experience that everyone will love.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Frozen Puff Pastry
11 ounces (Thawed)
Egg
1 (Blended with 1 tbsp water for glaze)
Butter
3 tablespoons (Melted)
Sliced Mushrooms
2 cups (Fresh, cleaned)
Flour
4 tablespoons (All-purpose)
Milk
1 1/4 cups (Whole or low-fat)
Salt
to taste (N/A)
Pepper
to taste (N/A)
Instructions
1
To save time, feel free to buy pre-made Vol-au-Vent shells instead of making them from scratch. If you choose to make them, start by rolling out the frozen puff pastry on a well-floured surface to a thickness of 1/4 inch.
2
Using a pastry cutter, cut out six 3-inch circles from the pastry. Carefully make a smaller cut 1/4 inch inside each circle, ensuring not to cut all the way through the pastry.
3
Place the pastry circles on an ungreased baking tray and chill them in the refrigerator for 30 minutes to help them retain their shape while baking.
4
Once chilled, brush the tops of the pastry cases with the egg and water glaze. Bake in a preheated oven at 400°F (200°C) for about 20 minutes or until the shells are risen and golden brown.
5
Once baked, remove the shells from the oven and cool them on a wire rack. Using a sharp knife, carefully lift off the lids and scoop out any uncooked pastry from the inside.
6
For the mushroom filling, melt the butter in a skillet over medium heat. Add the sliced mushrooms and sauté them for 2 minutes, covered, until softened.
7
Next, sprinkle the flour over the mushrooms and cook for an additional minute while stirring to ensure the flour is fully incorporated.
8
Gradually whisk in the milk, bringing the mixture to a gentle boil. Lower the heat and let it simmer for about 2 minutes, stirring occasionally, until the sauce thickens.
9
Season the filling generously with salt and pepper to taste.
10
Spoon the creamy mushroom mixture into the prepared pastry shells, place the lids back on, and return them to the oven for another 10-15 minutes. Keep an eye on them to prevent burning.
11
Once heated through, remove from the oven, and serve them warm, garnished with fresh herbs if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Creamy Mushroom Vol-au-Vent?
It is a classic French dish featuring light, flaky puff pastry shells filled with a savory, creamy mushroom sauce.
Can I use store-bought Vol-au-Vent shells?
Yes, you can use pre-made Vol-au-Vent shells to save time instead of making them from scratch.
What temperature should the oven be for baking the pastry?
The oven should be preheated to 400°F (200°C) for baking the puff pastry shells.
How long do the pastry shells need to bake initially?
The shells should be baked for approximately 20 minutes or until they are risen and golden brown.
Why do I need to chill the pastry before baking?
Chilling the pastry for 30 minutes helps the shells retain their shape and rise better during the baking process.
What kind of mushrooms should I use for the filling?
The recipe calls for 2 cups of fresh sliced mushrooms, which should be cleaned before sautéing.
How do I make the egg glaze for the pastry?
The glaze is made by blending one egg with 1 tablespoon of water.
How thick should I roll out the puff pastry?
The frozen puff pastry should be rolled out to a thickness of 1/4 inch on a well-floured surface.
What size circles should be cut for the shells?
Use a pastry cutter to cut out six 3-inch circles from the pastry.
How do I create the center indentation in the pastry?
Carefully make a smaller cut 1/4 inch inside each 3-inch circle, making sure not to cut all the way through.
Is this recipe suitable for vegetarians?
Yes, this recipe is vegetarian-friendly as it uses mushrooms and a cream-based sauce.
How do I thicken the mushroom sauce?
The sauce is thickened by whisking in milk after sprinkling flour over the sautéed mushrooms and butter.
What type of milk should be used?
You can use either 1 1/4 cups of whole or low-fat milk depending on your preference.
How do I prepare the shells after they come out of the oven?
Cool them on a wire rack, then use a sharp knife to lift off the lids and scoop out any uncooked pastry from the inside.
How long do I sauté the mushrooms?
Sauté the mushrooms in melted butter for about 2 minutes while covered until they are softened.
What seasoning is needed for the filling?
The filling should be seasoned generously with salt and pepper to your personal taste.
Do I need to bake the Vol-au-Vents a second time?
Yes, once filled, return them to the oven for another 10-15 minutes to heat everything through.
How many servings does this recipe provide?
This recipe typically makes 6 individual 3-inch pastry shells.
Can I garnish the dish with herbs?
Yes, it is recommended to serve them warm and garnished with fresh herbs if desired.
What is the best way to serve these?
They are ideal as a starter, elegant side dish, or an appetizer for dinner parties and holiday gatherings.
How do I prevent the pastry from burning?
Keep a close eye on the oven during the final 10-15 minutes of heating to ensure they do not over-brown.
What ingredients are used for the filling base?
The base is made from 3 tablespoons of butter, 2 cups of mushrooms, 4 tablespoons of flour, and 1 1/4 cups of milk.
Should the puff pastry be frozen or thawed when starting?
The puff pastry should be thawed before you begin rolling it out.
What tools do I need for the pastry shapes?
You will need a pastry cutter and a sharp knife to create the circles and remove the lids.
Can I use all-purpose flour for this?
Yes, the recipe specifies using 4 tablespoons of all-purpose flour for the roux.
How do I ensure the flour is fully incorporated?
Cook the flour with the mushrooms for one minute while stirring constantly before adding the milk.
What should I do if the sauce is too thin?
Let it simmer for about 2 minutes while stirring occasionally until it reaches the desired thickness.
Do I need to grease the baking tray?
The instructions state to place the pastry circles on an ungreased baking tray.
How do I make the final assembly?
Spoon the creamy mushroom mixture into the shells, place the pastry lids back on top, and bake briefly.
What tags describe this recipe's style?
The recipe is categorized as French cuisine, an appetizer, a starter, and a savory vegetarian snack.