Mushroom Vol-au-Vent

Name: Mushroom Vol-au-Vent
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: British
Ingredients: 4 puff pastry shells; 2 tbsp unsalted butter; 10 oz cremini mushrooms, sliced; 1 shallot, minced; 2 garlic cloves, minced; 1 tsp fresh thyme leaves, chopped; 1/2 tsp kosher salt; 1/2 cup heavy cream; 1 tsp Dijon mustard; 2 tbsp fresh parsley, chopped

Crispy puff pastry shells filled with a creamy, garlic and thyme mushroom ragout. A classic elegant starter for special occasions.

45 minMediumServes 4380 cal/serving

BritishAppetizerOven and StovetopVegetarianNut-FreeSoy-FreeLow-SugarPork-FreeAlcohol-FreeNightshade-FreeCorn-Free

Ingredients

4 puff pastry shells
2 tbsp unsalted butter
10 oz cremini mushrooms, sliced
1 shallot, minced
2 garlic cloves, minced
1 tsp fresh thyme leaves, chopped
1/2 tsp kosher salt
1/2 cup heavy cream
1 tsp Dijon mustard
2 tbsp fresh parsley, chopped

Instructions

1

Bake 4 puff pastry shells according to package directions until golden and puffed.
2

Melt 2 tbsp unsalted butter in a skillet over medium heat.
3

Add 1 minced shallot and 2 minced garlic cloves, sautéing for 2 minutes until fragrant.
4

Add 10 oz sliced cremini mushrooms, 1 tsp chopped fresh thyme leaves, and 1/2 tsp kosher salt, cooking for 8 minutes until browned.
5

Stir in 1/2 cup heavy cream and 1 tsp Dijon mustard, simmering for 3 minutes until thickened.
6

Remove from heat, mix in 2 tbsp chopped fresh parsley, and spoon the mushroom mixture into warm pastry shells.

Questions

Can I make Mushroom Vol-au-Vent dairy-free?

Yes. The dairy in this entry is 2 tbsp unsalted butter, 1/2 cup heavy cream. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

Can I make Mushroom Vol-au-Vent gluten-free?

Not cleanly. 4 puff pastry shells has no substitute that behaves the same way in this dish. If you need strictly gluten-free, start from the gluten-free appetizer collection instead.

How long does Mushroom Vol-au-Vent keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Mushroom Vol-au-Vent?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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