Description
Savor delicious creamy mushroom treats with these flaky puff pastry vol-au-vent.
Ingredients
Scale
- 2 sheets of frozen puff pastry (thawed)
- 1 egg (beaten, for egg wash)
- 1 tablespoon olive oil
- 1 small onion (finely chopped)
- 8 ounces mushrooms (sliced)
- 2 cloves garlic (minced)
- 1 teaspoon dried thyme
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley (chopped, for garnish)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll out the thawed puff pastry sheets on a lightly floured surface to about 1/8 inch thick. Cut out circles using a 3-inch round cutter. You will need 12 circles.
- For each circle, cut a smaller circle (about 1.5 inches) from the center to create a ring. You should have 12 outer rings and 12 inner circles.
- Place the outer rings on the prepared baking sheet and brush the tops with the beaten egg. Place the inner circles on top of the outer rings to create a border. Brush the tops of the inner circles with egg wash as well.
- Bake in the preheated oven for 15-20 minutes, or until golden brown and puffed. Remove from the oven and let cool slightly.
- In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
- Add the sliced mushrooms and garlic to the skillet. Cook for about 5-7 minutes until the mushrooms are tender and any liquid has evaporated.
- Stir in the dried thyme and heavy cream. Season with salt and pepper. Cook for an additional 3-4 minutes until the sauce thickens slightly.
- Carefully remove the tops of the puff pastry shells and spoon the creamy mushroom filling into each vol-au-vent. Replace the tops.
- Garnish with chopped fresh parsley and serve warm.
Notes
- For a vegetarian option, add spinach or artichokes to the mushroom filling.
- You can substitute the mushrooms with cooked chicken or shrimp for a different filling.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 vol-au-vent
- Calories: 320
- Sugar: 1g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg