Mushroom Vol au Vents

Bake Mushroom Vol au Vents for a classic party appetiser with creamy porcini filling inside buttery puff pastry shells, perfect for buffets or elegant dinners.

Vol au Vents, although originally from France, are widely used in Italy. Even though they were probably more fashionable a few years ago, they’re still often found on buffet tables and at finger food dinners. I really like them.

There’s nothing better than biting into a crispy, flaky puff pastry shell filled with a smooth, creamy mushroom mixture.

As with all simple recipes with only a few ingredients, it’s important to use high-quality ingredients. I like to make Vol au Vents with homemade puff pastry, as they taste much better. If you want to use store-bought puff pastry, make sure to choose a good-quality brand, as the pastry is the main element of the recipe.

You can fill Vol au Vents with both sweet and savoury fillings. This version has a classic Italian filling made with béchamel sauce and porcini mushrooms. They can be served warm or at room temperature, and they work well as part of a buffet or as an appetiser for a more formal seated dinner.

They’re perfect for special occasions and would be a great addition to any meal during the Holiday season, so make sure to bookmark this recipe for later. Enjoy!

Reasons to Make Porcini Mushroom Vol au Vents

• Handy for make-ahead planning because the pastry shells and filling can be prepared separately before serving.
• Makes a good starter for mushroom lovers without turning the whole menu into a mushroom-heavy meal.
• Festive appetisers like these suit holiday menus without needing complicated main-course effort.

Key Ingredients for Mushroom Vol au Vents

Porcini Mushrooms

Porcini mushrooms bring an earthy, savoury flavour to the filling and pair well with the creamy béchamel. Choose fresh porcini if available, or use well-drained, rehydrated dried porcini when fresh ones are harder to find.

Béchamel Sauce

Béchamel sauce gives the filling its smooth, creamy texture and helps hold the mushrooms together inside the pastry shells. I used my homemade béchamel sauce for this recipe, which keeps the filling creamy and easy to spoon into the shells.

Parmigiano Reggiano

Parmigiano Reggiano adds saltiness, depth, and a savoury finish to the filling. Finely grate it before mixing to help it melt smoothly into the béchamel and mushroom mixture.

Puff Pastry

Puff pastry creates the crisp, flaky shells for the vol au vents. Homemade puff pastry gives excellent lift and texture, but a good-quality all-butter store-bought puff pastry is a practical alternative.

Find the complete list with measurements in the recipe card below.

How to Make Mushroom Vol au Vents

Filling

Step 1: Chop the garlic clove and place it in a non-stick frying pan with the extra virgin olive oil. Fry over low heat for 1 minute.

Step 2: Add the sliced porcini mushrooms and cook for 5 minutes.

Step 3: Turn off the heat and set the mushrooms aside.

Vol au Vents

Step 1: Divide the puff pastry into 2 pieces. Roll out the first piece into a 3 mm – 0.1 inch thick sheet. Cut out 12 rounds and prick them with a fork to keep the bases of the vol au vents from puffing up.

Step 2: Roll the remaining puff pastry into a 1 cm – ⅓ inch thick sheet. Cut out 12 rounds, then use a smaller cutter to cut a hole in the middle of each round. These will be the sides of the vol au vents.

Step 4: Bake in a preheated oven at 200°C – 390°F for about 15 minutes, or until golden brown.

Step 5: Let the vol au vents cool, then fill them with the mushroom and béchamel sauce.

Step 6: Serve them at room temperature.

Note: For a warm option, sprinkle with finely grated Parmigiano Reggiano, return them to the oven for 5 minutes, and serve warm.

Frequently Asked Questions

Extra Help from the Kitchen

Keep the Pastry Edges Clean – Wipe away any egg wash from the cut edges before baking. Clean edges help the puff pastry rise more evenly and create neater vol au vent sides.

Chill the Assembled Shells – Rest the shaped vol au vents in the fridge for 10 to 15 minutes before baking. This helps the pastry hold its shape once it hits the hot oven.

Reduce the Mushroom Moisture – Cook off any liquid released by the porcini before mixing them with the béchamel. The filling should be creamy, not runny.

Cut the Centres Evenly – Use a smaller cutter with a clean, firm press to make the holes in the thicker pastry rounds. Avoid twisting the cutter, which can pinch the layers.

Fill Without Pressing Down – Spoon the mushroom mixture into the centres lightly. Pressing too hard can crack the pastry or flatten the layers.

Cool the Mushroom Mixture Before Filling – Avoid spooning hot mushroom mixture into the pastry shells, as it can soften the crisp layers.

Variations and Twists

Cook with Fresh Thyme – Stir a small amount of fresh thyme into the mushrooms while they cook with the garlic and olive oil. Thyme works well with porcini and keeps the filling savoury without changing the creamy béchamel base.

Mix Different Mushrooms – Replace part of the porcini with cremini, button, or wild mushrooms. Slice them evenly and cook until their moisture reduces before mixing them with the béchamel.

Deglaze with Dry White Wine – Pour a small splash of dry white wine into the pan after the porcini mushrooms have cooked, then let it reduce before mixing with the béchamel. Use a crisp dry white wine, such as Pinot Grigio or Sauvignon Blanc.

Finish with Mozzarella – Sprinkle a small amount of shredded mozzarella over the filled vol au vents before the optional warm finish. It melts well with the béchamel and gives the tops a creamy, lightly golden finish.

Swap in Crème Fraîche – Use crème fraîche instead of béchamel for a tangier mushroom filling. Cook the mushrooms until most of their liquid has evaporated before mixing, keeping the filling thick enough for the pastry shells.

Storage and Shelf Life

Store baked, unfilled vol au vents in an airtight container at room temperature overnight, or in the fridge for up to 3 days. Keep the mushroom and béchamel filling in a separate airtight container in the fridge for up to 2 days.

Once filled, serve the vol au vents soon after assembling, as the pastry will soften as it sits. Freeze only the baked, unfilled pastry shells, wrapped well, for up to 3 months.

Thaw frozen pastry shells at room temperature, then reheat them in a preheated oven at 180°C – 350°F for 5 to 8 minutes, until crisp again.

If already filled, warm them briefly in the same oven for about 5 minutes and serve straight away.

More Savoury Appetisers to Try

• Pesto Pinwheels
• Mushroom Sofficini
• Smoked Salmon Mille-Feuille
• Eggplant Sofficini
• Pizza Flavoured Savoury Pastries