Mushroom Vol Au Vent Recipe

Preheat the Oven

Preheat your oven to 400°F (200°C).

Prepare Puff Pastry

Roll out the puff pastry sheets on a lightly floured surface. Cut into circles (about 3 inches in diameter) and cut smaller circles from the center of half of them to create a ring shape.

Assemble the Pastry

Place the full circles on a baking sheet lined with parchment paper. Brush the edges with the beaten egg. Then, place the ring shapes on top of the full circles and brush the tops with egg wash.

Bake

Bake in the preheated oven for 15-20 minutes or until golden and puffed. Remove from the oven and set aside.

Sauté Mushrooms

In a skillet, melt 2 tablespoons of butter over medium heat. Add the chopped shallots and minced garlic; sauté until softened.

Add Mushrooms

Add the morel and chanterelle mushrooms. Cook until they are tender and any liquid has evaporated. Season with salt and black pepper.

Make the Béchamel

In a saucepan, melt 2 tablespoons of butter over medium heat. Stir in the flour and cook for about 1 minute.

Add Milk

Gradually whisk in the milk, ensuring there are no lumps. Continue to cook until the sauce thickens (about 5 minutes).

Season

Add a pinch of nutmeg and salt to taste. Remove from heat.

Combine Filling and Sauce

Mix the sautéed mushrooms with the béchamel sauce.

Fill the Pastry

Spoon the mushroom mixture into the baked pastry shells.

Serve

Serve warm as an appetizer or a light entrée.