Appetizers & Starters > Pastries & Baked Goods > Puff Pastry Creations > Vol-au-Vents

Savory Mushroom and Gruyere Vol-au-Vents

Delicate puff pastry shells filled with a rich and earthy mushroom and Gruyere mixture, perfect for an elegant appetizer or light lunch. These vol-au-vents are sure to impress with their flaky texture and flavorful filling.

Prep Time
30 minutes
Cook Time
25 minutes
Servings
6-8
Ingredients
  • 2 Puff pastry sheets
  • 500 g Assorted mushrooms (cremini, shiitake, oyster)
  • 150 g Gruyere cheese, grated
  • 1 Shallot, finely chopped
  • 2 cloves Garlic, minced
  • 1/4 cup Dry white wine
  • 1/2 cup Heavy cream
  • 1 tablespoon Fresh thyme leaves
  • 2 tablespoons Butter
  • 1 tablespoon Olive oil
  • 1 Egg, beaten
  • To taste Salt and black pepper

Preparing the Puff Pastry

Preheat your oven to 200°C (400°F). Unfold the puff pastry sheets on a lightly floured surface. Use a large round cutter (about 10 cm diameter) to cut out circles. From half of the circles, use a smaller cutter (about 5 cm diameter) to cut out the center, creating rings. Place the whole circles on a baking sheet lined with parchment paper. Brush the tops with beaten egg. Carefully place the pastry rings on top of the egg-washed circles, creating the vol-au-vent shells. Brush the rings with egg wash as well. Bake for 15-20 minutes, or until golden brown and puffed up.

Making the Mushroom Filling

While the pastry is baking, prepare the mushroom filling. Clean and slice the assorted mushrooms. In a large skillet, melt the butter with olive oil over medium heat. Add the chopped shallot and cook until softened, about 3 minutes. Add the minced garlic and cook for another minute until fragrant. Add the sliced mushrooms to the skillet and cook until they release their moisture and begin to brown, about 8-10 minutes. Pour in the dry white wine and let it simmer for a minute, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream and fresh thyme leaves. Season with salt and black pepper to taste. Reduce the heat to low and let the sauce thicken slightly, about 5 minutes. Remove from heat and stir in the grated Gruyere cheese until melted and well combined.

Assembling the Vol-au-Vents

Once the vol-au-vent shells are baked and golden brown, remove them from the oven and let them cool slightly. Carefully spoon the mushroom and Gruyere filling into the center of each vol-au-vent. Garnish with extra thyme leaves if desired. Serve immediately for the best flavor and texture.

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FAQ

  • Can I use pre-made vol-au-vent shells?

    Yes, you can certainly use pre-made vol-au-vent shells to save time. Just be sure to warm them slightly before filling.
  • What other cheeses can I use in the filling?

    Fontina, Emmental, or a blend of Parmesan and Pecorino Romano would all work well in this recipe.
  • Can I make the mushroom filling ahead of time?

    Yes, you can make the filling a day in advance. Store it in an airtight container in the refrigerator and reheat gently before filling the vol-au-vents.