Creamy Mushroom and Thyme Vol Au vent


Ingredients Makes 6:

For the mushroom mixture:
1.  1 tbsp. of butter
2.  1 shallot, finely chopped
3.  150g chestnut mushrooms, finely chopped
4.  10g morel mushrooms, finely chopped (hydrate dried morel mushrooms on a 100ml hot water before chopping and reserved the liquid)
5.  1 tbsp.  thyme leaves
6.  50 ml. Madeira
7.  200ml double cream
8.  1 tbsp. cornflour
9.  ¼ tsp. paprika
10. ¼ tsp. ground black pepper
11. ¼ tsp. salt

For the pastry case:
12. 1 pack ready rolled shop-bought puff pastry if you are in a hurry or just feeling lazy, otherwise you can also make your own pastry by following “All Butter Puff Pastry” instructions on the pastry section of this site.
13. 1 egg, lightly beaten for glazing

For the mushroom mixture:
1.  On a large frying pan over high heat add the butter, cook the shallots, mushrooms and thyme leaves for 3-4 minutes. Add the Madeira and simmer for 2 minutes.
2.  Next, add the 100ml liquid from the morel mushrooms, cream, cornflour, paprika, pepper and salt, stir well for 1-2 minutes to prevent lumps from forming and thicken the sauce.  Season to taste and then set aside.



For the vol au vent pastry cases:
3.  Preheat the oven to 200°C. Line your baking tray with a greaseproof baking paper.
4.  On well-floured surface roll out the puff pastry and cut 12 circles with 10cm diametre cookie cutter.
5.  Cut a smaller circle out of the centre of 6 of the circles.
6.  Lay the 6 (10cm diametre) circles on your lined baking tray; brush the pastry circles with a lightly beaten egg. Now place the six circles with a ‘hole in the centre’ on top of each of the full circles and glaze the sides only with egg.








7.  Bake in the oven for about 10-15 minutes, or until risen and golden-brown. Cut the top circle as shown in the picture below.
8.  Allow to rest for a minute and spoon over the mixture inside the vol au vent pastry cases. IMG_3888




Serve immediately.

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