Vol Au Vent De Champignon Sauvage Recipe
Indulge in our exquisite Vol au Vent de Champignon Sauvage, a delicate puff pastry shell filled with a rich medley of wild mushrooms sautéed to perfection. Each bite offers a symphony of earthy flavors complemented by aromatic herbs and a touch of cream, creating a luxurious dish that transports you to a rustic French bistro. Perfectly golden and flaky, this elegant creation is a must-try for any mushroom lover.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Filling
Method
Preparation
- 1
- 2
Sauté the Filling
In a large skillet, melt the butter over medium heat. Add the shallots and garlic, and sauté until translucent. Add the chopped mushrooms and thyme, cooking until the mushrooms are tender and have released their moisture.
- 3
Add Cream
Stir in the heavy cream and let it simmer for about 5 minutes until slightly thickened. Season with salt and pepper to taste.
- 4
Prepare the Vol au Vent Shells
Preheat your oven to 200°C (400°F). Roll out puff pastry and cut into circles. Use a smaller cutter to cut out circles from the center of half of the larger circles to create a ring. Place the rings on the whole circles to form a vol au vent shape.
- 5
- 6
Assemble the Dish
Once the pastry shells are baked, remove them from the oven and let them cool slightly. Fill each shell with the mushroom filling and serve immediately.
