Description
Delight in this elegant Vol-au-Vent with Creamy Mushroom Filling recipe, featuring golden puff pastry shells filled with a rich, savory mushroom cream sauce. Perfect for an impressive appetizer or light meal, this dish combines sautéed mushrooms, fragrant onions, and a luscious cream sauce seasoned with Dijon mustard and fresh parsley.
Ingredients
Scale
Puff Pastry Shells
- 6 puff pastry shells (store-bought or homemade)
Mushroom Filling
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 cups mushrooms (button or cremini), sliced
- 1/2 cup heavy cream
- 1/2 cup chicken or vegetable broth
- 1 tsp Dijon mustard
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Puff Pastry: Preheat the oven according to the puff pastry package instructions to ensure perfect baking.
- Bake Puff Pastry Shells: Place the puff pastry shells on a baking tray and bake as directed until they are puffed up and golden brown. Remove from oven and set aside to cool slightly.
- Heat Butter and Oil: In a pan over medium heat, melt the butter with olive oil to create a flavorful base for the filling.
- Sauté Onions and Garlic: Add the finely chopped onions and minced garlic to the pan, cooking until they soften and become fragrant.
- Cook Mushrooms: Add the sliced mushrooms and sauté until they turn golden brown and release their moisture.
- Add Broth and Mustard: Stir in the chicken or vegetable broth and Dijon mustard, allowing the mixture to simmer gently for about 2 minutes to meld flavors.
- Incorporate Cream and Season: Pour in the heavy cream, then season with salt and pepper. Let the sauce thicken over 5-7 minutes, stirring occasionally, until creamy and cohesive.
- Assemble Vol-au-Vents: Spoon the warm creamy mushroom filling generously into each baked puff pastry shell.
- Garnish and Serve: Sprinkle freshly chopped parsley over each filled vol-au-vent and serve immediately to enjoy the dish at its best.
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Ensure puff pastry shells are fully cooled before filling to prevent sogginess.
- You can substitute mushrooms with mixed wild mushrooms for a more complex flavor.
- Serve as an appetizer or light main course paired with a fresh green salad.
- Fresh parsley adds a burst of color and freshness but can be omitted if desired.
