Mushroom Vol-au-Vents with a creamy filling are everything you want in an appetiser—elegant, indulgent, and surprisingly simple to make. Picture this: buttery, flaky puff pastry shells overflowing with a creamy, savoury mushroom filling that’s rich with Parmesan, thyme, and a hint of garlic. Whether you’re hosting a dinner party or planning a cozy night in, these are guaranteed to impress.
What You’ll Need for the Perfect Mushroom Vol-au-Vents
Making Vol-au-Vents with Creamy Mushroom Filling is as simple as gathering a few key ingredients that pack a ton of flavour into each bite. Here’s what you’ll need:
- Puff Pastry Cases: The ultimate shortcut! Store-bought shells save you time and effort—they just need a quick warm-up in the oven.
- Mushrooms: Go for cremini, shiitake, oyster, or your favourite mix. They bring an earthy, meaty flavour that’s the star of the dish.
- Aromatics: Shallot, garlic, and thyme are the trio that builds the rich, savoury base for the filling.
- Heavy Cream and Parmesan: The dream team for a creamy, luscious filling with just the right amount of cheesy umami.
- Cornstarch and Lemon Juice: Cornstarch thickens the sauce to perfection, while lemon juice adds a pop of brightness to balance the richness.
Pro Tip: For even more depth of flavour, add a splash of dry white wine while cooking the mushrooms. No wine on hand? A little vegetable or chicken broth works just as well!
How to Make Mushroom Vol-au-Vents
Making Mushroom Vol-au-Vents is simple and straightforward, with just three easy steps:
Step 1: Prepare the Pastry
Preheat your oven and bake the puff pastry cases according to the package instructions. They just need a quick warm-up to become perfectly crisp and ready to hold the rich, creamy filling.
Step 2: Cook the Filling
Heat the butter and olive oil in a large skillet over medium heat. Add the shallots and mushrooms, letting them cook down until they’re soft, golden, and fragrant. Stir in the garlic and thyme, letting their aroma bloom before pouring in the cream and sprinkling in the Parmesan. A quick mix of cornstarch helps thicken the sauce into creamy perfection. Finish it all off with a squeeze of lemon juice to brighten the flavours and a pinch of salt and pepper to taste.
Pro Tip: Deglaze the pan with a splash of white wine or broth for even more flavour before adding the cream.
Step 3: Assemble and Serve
Spoon the creamy mushroom filling generously into warm pastry cases. Top with fresh thyme leaves or microgreens for a bright, herby finish, and serve immediately while the pastry is perfectly crisp and the filling is warm and luscious.
Pro Tip: Don’t assemble the vol-au-vents too far ahead—keeping the filling and pastry separate until just before serving ensures the shells stay flaky and crisp.
For the exact ingredient quantities, check out the full recipe card below.
Why You’ll Love These Creamy Mushroom Vol-au-Vents
If you’re looking for a recipe that’s as effortless as it is impressive, these Creamy Mushroom Vol-au-Vents check every box. Here’s why they deserve a spot on your table:
- They’re Quick: From start to finish, you’ll have these ready in just 30 minutes—perfect for a weeknight treat or last-minute entertaining.
- They Feel Fancy: Flaky puff pastry shells filled with a creamy, luxurious mushroom mixture make this dish feel instantly elevated.
- Incredible Flavour: Earthy mushrooms, nutty Parmesan, and herby thyme come together to create a flavour profile that’s rich and satisfying.
- Totally Versatile: These can shine as an appetiser, side dish, or even a light main course when paired with a fresh green salad.
- Make-Ahead Friendly: You can prepare the filling ahead of time and assemble the vol-au-vents just before serving, making them a stress-free option for entertaining.
Whether you’re hosting a dinner party or treating yourself to something special, these vol-au-vents are sure to wow everyone who takes a bite!
For more mushroom appetisers or side dishes, try my Wild Mushroom Tart with Gruyere, where earthy wild mushrooms meet creamy Gruyere cheese in a buttery puff pastry crust—a perfect choice for brunch or appetisers. Or, my Mushroom Tartlets with Chestnuts, which pair mushrooms with sweet, nutty chestnuts in a golden pastry shell, making them an elegant and seasonal addition to your table.
Creamy Mushroom Vol-Au-Vents
Ingredients
- 8 small vol-au-vent puff pastry cases
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 shallot, finely chopped
- 400 g mushrooms (mix of cremini, shiitake, oyster, etc.), sliced
- 2 sprigs fresh thyme, leaves picked
- 1 clove garlic, minced
- 1 splash dry white wine (optional but enhances flavour)
- 200 g double / heavy cream
- 3 tablespoons freshly grated Parmesan cheese
- Pinch of freshly grated nutmeg
- 1/2 teaspoon cornstarch, mixed with 1/2 teaspoon water
- 1 teaspoon freshly squeezed lemon juice, or to taste
- Sea salt and freshly ground black pepper, to taste
Method
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Preheat the oven according to the instructions on the puff pastry packaging and bake the vol-au-vent cases shortly before serving.
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Heat olive oil and butter in a large non-stick skillet over medium to medium-high heat. Add the chopped shallot and sauté for 2–3 minutes until softened. Stir in the mushrooms and thyme leaves and cook, stirring occasionally, for 6–8 minutes until the mushrooms release their liquid and begin to brown. Add the minced garlic and cook for 1 more minute, just until fragrant.
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Pour in a splash of white wine, if using, and cook until the liquid is nearly evaporated. Stir in the cream, Parmesan, and a pinch of freshly grated nutmeg, mixing well to combine. Add the cornstarch mixture and stir constantly for 3–5 minutes until the sauce thickens slightly. Season to taste with salt, freshly ground black pepper, and a squeeze of fresh lemon juice.
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Spoon the creamy mushroom filling into the warm pastry cases. Garnish with fresh thyme leaves or microgreens for a pop of color and serve immediately. Enjoy!
Rezept Video
Notes
- This recipe serves 4 as a side dish or 8 as a lighter starter. For a saucier filling, add a splash of vegetable or chicken broth to loosen the mixture.
- Feel free to adjust the amount of lemon juice and Parmesan to suit your taste—more lemon for brightness or extra Parmesan for a deeper umami flavour.
- For a different flavor profile, use fresh tarragon instead of thyme to add a subtle, anise-like sweetness to the creamy mushroom filling.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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