Description
Delight in these flaky puff pastry shells filled with a creamy mushroom and thyme mixture, making for an elegant appetizer or charming main dish.
Ingredients
Scale
- 2 sheets puff pastry (thawed)
- 2 cups mixed mushrooms (cremini and button), chopped
- 1 cup heavy cream
- 1 small shallot, finely chopped
- 2 tbsp fresh thyme leaves
- 4 tbsp unsalted butter
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll out the puff pastry on a lightly floured surface. Cut circles about three inches in diameter, then cut smaller circles from half to create rings.
- Place one full circle on the baking sheet; add a ring on top. Brush the edges with beaten egg for a golden finish.
- In a skillet over medium heat, melt butter and sauté shallots until translucent (about 2 minutes).
- Add chopped mushrooms and thyme; cook until mushrooms release their juices (about 5 minutes). Season with salt and pepper.
- Pour in heavy cream and simmer until thickened (about 2 minutes).
- Generously spoon the mushroom mixture into each vol-au-vent shell.
- Bake for about 20 minutes or until golden brown.
- Serve warm and enjoy!
Nutrition
- Serving Size: 1 vol-au-vent (80g)
- Calories: 250
- Sugar: 1g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: You can substitute mushrooms with spinach or cheese for different flavor variations. Ensure your pastry is cold before baking to maintain its flakiness.