Name: French in a Flash (Classic): Wild Mushroom Vol-au-Vent Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: French
Ingredients: 1 sheet frozen puff pastry, thawed but very cold; 1 1/2 tablespoons unsalted butter; 8 ounces wild mixed mushrooms, chopped to a rubble; 1 whole garlic clove, smashed; 2 stems fresh thyme; Salt and pepper, to taste; 1 tablespoon dry white wine; 2 tablespoons crème fraîche

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Introduction

Wild Mushroom Vol-au-Vent is a delightful French appetizer featuring flaky puff pastry filled with a savory mixture of wild mushrooms and crème fraîche. This elegant yet simple dish is perfect for impressing guests or enjoying a special treat at home.

The image shows a puff pastry cup with a golden, flaky, and crisp shell forming one layer. Inside the cup is a filling made up of a rich mix of cooked mushrooms that look glossy and soft, dark brown in color with bits of texture showing. On top of the mushrooms, a fresh green herb sprig lays, adding a fresh touch and a different color contrast. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 sheet frozen puff pastry, thawed but very cold
1 1/2 tablespoons unsalted butter
8 ounces wild mixed mushrooms, chopped to a rubble
1 whole, smashed garlic clove
2 stems fresh thyme
Salt and pepper
1 tablespoon dry white wine
2 tablespoons crème fraîche

Instructions

Step 1: Preheat the oven to 400°F (200°C).
Step 2: Lightly flour a cutting board and place the thawed puff pastry sheet on it. Using a 2.5-inch biscuit cutter, cut out nine circles. Then, use a 1.5-inch biscuit cutter to press an indent in the center of each circle without cutting all the way through.
Step 3: Bake the pastry circles in the preheated oven for 20 minutes, or until puffed and golden.
Step 4: While the pastry bakes, melt the butter in a wide sauté pan over medium heat. Add the chopped mushrooms, smashed garlic clove, and thyme stems. Sauté for about 4 minutes, stirring occasionally until the mushrooms shrink and the liquid evaporates.
Step 5: Season the mushroom mixture with salt and pepper, then add the white wine. Allow it to reduce slightly. Remove and discard the garlic and thyme stems, then take the pan off the heat and stir in the crème fraîche.
Step 6: Once the puff pastry circles are baked, use a paring knife to gently remove the center disc from each shell. Reserve these discs for topping.
Step 7: Fill each pastry shell cavity with the mushroom mixture, then replace the reserved pastry disc on top to close the vol-au-vent.

Tips & Variations

For a richer flavor, add a splash of mushroom or vegetable stock when reducing the wine.
Try mixing in finely chopped shallots or a sprinkle of grated Gruyère cheese for extra depth.
Use a variety of mushrooms like shiitake, cremini, and chanterelle for a more complex taste.

Storage

Store any leftover vol-au-vents in an airtight container in the refrigerator for up to 2 days. To reheat, warm them gently in a 350°F oven for about 10 minutes to maintain crispness. Avoid microwaving to keep the pastry flaky.

How to Serve

A close-up image of a round, golden-brown puff pastry with a flaky, crispy texture. The top layer is partially lifted, showing a dark, rich filling inside made of chopped mushrooms mixed with finely diced onions or garlic, and a few small sprigs of fresh green herbs placed on top. The puff pastry has several layers visible at the edges, showing its light and airy structure. The photo is taken on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the mushroom filling in advance?

Yes, the mushroom filling can be made a day ahead. Store it covered in the refrigerator and reheat gently before assembling the vol-au-vents.

What can I use instead of crème fraîche?

Sour cream or plain Greek yogurt can be used as substitutes, though crème fraîche provides a richer, less tangy flavor that complements the mushrooms best.