Archana's Kitchen

Mushroom filled Vol-au-Vent Recipe

January 8, 2025

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Mushroom filled Vol-au-Vent Recipe  - Recipe image with step-by-step cooking instructions
Time:Prep: 3h 0m|Cook: 45 M|Total: 3h 45min
Makes:4 Servings
Cuisine:French

Mushroom filled Vol-au-Vent Recipe are well-known canapés created by Antonin Carême from the region of Paris (France). They are made from puff pastry, shaped into a small hollow case. The hollow case is filled with savory ingredients as well as sweet filling as well.

The word “Vol- au- vent” literally means “blown with the wind” because of the light flaky pastry. In France, it is served as an appetizer during the certain occasion.

Serve the Mushroom filled Vol-au-Vent Recipe as party appetizers for a festive occasion.

If you are looking for more Party appetizer here are some : 

  1. Stove Top Green Peas Seekh Kebab Recipe
  2. Taiwanese Style Gua Bao Recipe (Steamed Bao Buns With Sweet And Spicy Mushroom & Tofu Recipe)
  3. Vegetable Dal Pakora Recipe (Dal Bajiya/ Spicy Lentil Fritters)

Ingredients

For the Vol-au-Vent (Puff Pastry)

    Puff Pastry Sheet

For the filling

    1 cup Button mushrooms, sliced
    4 cloves Garlic, chopped
    4 tablespoon Fresh cream
    1 sprig Fresh Thyme leaves
    1 teaspoon Red Chilli flakes
    1 teaspoon Lemon juice
    Salt, to taste
    Whole Black Peppercorns, for seasoning

Instructions for Mushroom filled Vol-au-Vent Recipe

    1

    We begin making the Mushroom filled Vol-au-Vent Recipe by making the shape of the vol-au-vent first. So in order to do that keep your puff pastry ready (Click on the link to see how to make the puff pastry).

    2

    Pre-heat the oven at 200 degree Celsius for 15 minutes and keep it ready.

    3

    Roll the dough to 1-centimeter thickness, then using a small circular cookie cutter, cut the puff pastry dough into circles. Make extra circles to make the ring for vol-au-vent shapes.

    4

    Using one smaller circular cutter to make a ring shape with the extra circles. Place these ring on the circular-shaped dough, seal it using milk.

    5

    Refrigerate for 10 minutes, and brush some milk on the vol-au-vent and bake it for 15 minutes.

    6

    In the meantime heat a nonstick pan with oil, add the chopped garlic and mushroom and sauté till all the water is evaporated.

    7

    Then season it with thyme, chili flakes, salt and pepper. Once done add the cream and give it a stir.

    8

    Take out the vol-au-vent from the oven and grease honey using a pastry brush and keep it in the oven for 3 more minutes to give it a brown crust.

    9

    Once done take out the vol-au-vent and rest it outside for 2 minutes and using a spoon, spoon the mushroom mixture in the center.

    10

    Serve the Mushroom filled Vol-au-Vent Recipe as party appetizers for a festive occasion.



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