Mushroom filled Vol-au-Vent Recipe
A vegetarian French recipe with puff pastry sheet, button mushrooms - sliced, cloves garlic - chopped. Ready in 3h 45m, serves 4.
Curated byLucas Dubois🇫🇷
Instructions
14 steps- 1
We begin making the Mushroom filled Vol-au-Vent Recipe by making the shape of the vol-au-vent first
- 2
So in order to do that keep your puff pastry ready (Click on the link to see how to make the puff pastry)
puff pastry sheet - 3
Pre-heat the oven at 200 degree Celsius for 15 minutes and keep it ready
- 4
Roll the dough to 1-centimeter thickness, then using a small circular cookie cutter, cut the puff pastry dough into circles
puff pastry sheet - 5
Make extra circles to make the ring for vol-au-vent shapes
- 6
Using one smaller circular cutter to make a ring shape with the extra circles
- 7
Place these ring on the circular-shaped dough, seal it using milk
- 8
Refrigerate for 10 minutes, and brush some milk on the vol-au-vent and bake it for 15 minutes
- 9
In the meantime heat a nonstick pan with oil, add the chopped garlic and mushroom and sauté till all the water is evaporated
cloves garlic - chopped(4) - 10
Then season it with thyme, chili flakes, salt and pepper
sprig fresh thyme leaves(1)red chilli flakes(1 teaspoon)salt - to taste - 11
Once done add the cream and give it a stir
fresh cream(4 tablespoon) - 12
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
puff pastry sheet - 13
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
- 14
Serve the Mushroom filled Vol-au-Vent Recipe as party appetizers for a festive occasion
Rate this recipe
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Mushroom filled Vol-au-Vent Recipe
A vegetarian French recipe with puff pastry sheet, button mushrooms - sliced, cloves garlic - chopped. Ready in 3h 45m, serves 4.
Curated byLucas Dubois🇫🇷
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
14 steps- 1
We begin making the Mushroom filled Vol-au-Vent Recipe by making the shape of the vol-au-vent first
- 2
So in order to do that keep your puff pastry ready (Click on the link to see how to make the puff pastry)
puff pastry sheet - 3
Pre-heat the oven at 200 degree Celsius for 15 minutes and keep it ready
- 4
Roll the dough to 1-centimeter thickness, then using a small circular cookie cutter, cut the puff pastry dough into circles
puff pastry sheet - 5
Make extra circles to make the ring for vol-au-vent shapes
- 6
Using one smaller circular cutter to make a ring shape with the extra circles
- 7
Place these ring on the circular-shaped dough, seal it using milk
- 8
Refrigerate for 10 minutes, and brush some milk on the vol-au-vent and bake it for 15 minutes
- 9
In the meantime heat a nonstick pan with oil, add the chopped garlic and mushroom and sauté till all the water is evaporated
cloves garlic - chopped(4) - 10
Then season it with thyme, chili flakes, salt and pepper
sprig fresh thyme leaves(1)red chilli flakes(1 teaspoon)salt - to taste - 11
Once done add the cream and give it a stir
fresh cream(4 tablespoon) - 12
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
puff pastry sheet - 13
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
- 14
Serve the Mushroom filled Vol-au-Vent Recipe as party appetizers for a festive occasion
Rate this recipe
