Mushroom filled Vol-au-Vent Recipe

Archana's Kitchen
Mushroom filled Vol-au-Vent Recipe
264 ratings.

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)

Cuisine: French
Course: Appetizer
Diet: Vegetarian
Prep in

180 M

Cooks in

45 M

Total in

225 M

Makes:

4 Servings

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

How to make 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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Last Modified On Thursday, 08 December 2016 09:27
     
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