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
Instructions
- Preheat the oven according to the instructions on the puff pastry packaging and bake the vol-au-vent cases shortly before serving.
- 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.
- 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.
- 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!
Nutrition
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.