Mushroom Vol Au Vent Recipe

Indulge in a classic French starter or elegant side dish: Creamy Mushroom Vol-au-Vent! This recipe, inspired by Mary Berry's 1972 cookbook, features a rich mushroom filling nestled in delicate pastry shells. Perfect for a romantic dinner or special occasion, this dish is easier to make than you think. Get ready to impress your guests with this timeless culinary delight!

Prep Time 20 mins
Cook Time 60 mins
Calories 406.3 kcal
Protein 15g
Rating 5.0 (6 Reviews)
Mushroom Vol Au Vent 37

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Mushroom Vol Au Vent

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How to Make Mushroom Vol Au Vent

  1. Preheat oven to 375°F (190°C).
  2. Melt 2 tablespoons of butter in a large skillet over medium heat. Add 1 pound of sliced cremini mushrooms and cook until softened and browned, about 8-10 minutes.
  3. Stir in 2 cloves of minced garlic and cook for 1 minute more.
  4. Pour in 1/2 cup of dry sherry (or white wine) and let it reduce slightly, about 2 minutes.
  5. In a bowl, whisk together 1/2 cup heavy cream, 1/4 cup grated Parmesan cheese, 1 tablespoon chopped fresh parsley, salt, and pepper to taste.
  6. Add the cream mixture to the mushrooms and stir to combine. Simmer for 5 minutes, or until the sauce has thickened slightly.
  7. Fill the vol-au-vent shells with the mushroom mixture.
  8. Bake for 10-12 minutes, or until heated through and bubbly.
  9. Garnish with extra parsley and serve immediately.

Nutrition Information (Approximate per serving)

Sodium

9 g

Sugar

3g

Fat

50g

Carbs

10g

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