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Mushroom Vol au Vents Recipe
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.
Prep Time: 35 minutes
Cook Time: 25 minutes
Total Time: 1 hour
Servings: 4
Ingredients
Filling
- 150 g – 5 oz porcini mushrooms – cleaned and sliced
- 1 garlic clove
- 2 tbsp extra virgin olive oil
- 1 tbsp parsley – chopped, optional
- salt and pepper – to taste
- 200 g – 7 oz béchamel sauce
- 3 tbsp Parmigiano Reggiano – finely grated
Vol au Vents
- homemade puff pastry or good-quality store-bought puff pastry, thawed
- beaten egg
- 2 tbsp Parmigiano Reggiano – finely grated, optional
Instructions
Filling
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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.
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Add the sliced porcini mushrooms and cook for 5 minutes.
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Turn off the heat and set the mushrooms aside.
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Prepare the béchamel sauce, then mix it with the mushrooms. Add the grated Parmigiano Reggiano and season with salt and pepper to taste. Set aside to cool.
Vol au Vents
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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.
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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.
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Use a pastry brush to brush the bases with egg wash, made with beaten egg, then top each one with a thicker round of puff pastry. Brush with more egg wash.
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Bake in a preheated oven at 200°C – 390°F for about 15 minutes, or until golden brown.
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Let the vol au vents cool, then fill them with the mushroom and béchamel sauce.
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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.