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Blätterteigpasteten mit Pilzfüllung

Creamy Mushroom Vol-Au-Vents

Flaky puff pastry shells filled with a creamy mushroom filling, flavoured with thyme and Parmesan—an easy, elegant appetiser or light main dish ready in 30 minutes. Perfect for mushroom lovers!
Course Side Dish
Category Classic
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 as side
Calories 270 kcal
Autor Elle

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

  1. Preheat the oven according to the instructions on the puff pastry packaging and bake the vol-au-vent cases shortly before serving.
  2. 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.
  3. 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.

  4. 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.