Mushroom Vol-Au-Vents

Mushroom Vol-au-vents

The humble vol-au-vent may be perceived by some as outdated, but it remains a practical way to infuse flavours into bite sized appetisers. Despite its traditional reputation, these mushroom vol-au-vents are a modern twist that exemplifies convenience and versatility.

Preparing mushroom vol-au-vents is a breeze, making them an ideal make-ahead option that can be conveniently frozen in an airtight container. These meaty vegetarian treats boast an en trend combination of mushrooms, herbs, and garlic, all enveloped in a creamy umami sauce that showcases this underrated fungi.

Gone are the days of laborious preparation; the mushroom vol-au-vents offer a hassle-free approach to gourmet snacking. With just a few simple steps, you can create a batch of these tasty treats, ready to be enjoyed at a moment’s notice. The convenience factor is further accentuated by their freezer-friendly nature, allowing you to effortlessly stock up for impromptu gatherings or busy weeknights.

In just 20 minutes, you can whip up these mouthwatering bites, offering a satisfying, savoury vegetarian alternative for your appetiser menu, proving that gourmet excellence need not be time-consuming or complicated. They serve as an excellent substitute for meat, catering to a diverse range of tastes while exhibiting the richness and depth of flavours in a compact, elegant package.

This post may contain affiliate links, meaning that if you make a purchase through one of my links, I may receive a small commission at no cost to you.

Mushroom Vol-au-vents

(Serves 24 Prep 20 mins)

You will need:

1. Mini vol-au-vent Pastry Shells: These pre-made pastry shells serve as the savoury vessels for your flavourful mushroom filling. Their buttery and flaky texture provides the perfect contrast to the creamy filling. You can buy larger vol-au-vent cases which are great if you are preparing a meal & not an appetiser.
2. Salted Butter: The butter is used to sauté the chopped mushrooms and minced garlic, imparting a rich and indulgent flavour to the filling.
3. Minced Garlic: Garlic adds aromatic depth and a savoury note to the mushroom filling, enhancing its overall complexity. You can your fresh crushed garlic cloves or fresh crushed garlic from the refrigerator section of your supermarket as I have here.
4. Mixed Mushrooms (such as Swiss Brown, Button, Enoki, Oyster, Porcini): The variety of mushrooms brings a diverse range of flavours and textures to the dish. Swiss Brown and Porcini mushrooms offer a meaty and robust flavour, while Button and Enoki mushrooms contribute delicate textures. Oyster mushrooms add a mild sweetness to balance the earthiness of the other mushrooms. All of these varieties work well together. You can buy mixed packs of mushrooms at deli supermarkets or the farmer’s markets- the fresher the better.
5. Flat Leaf Parsley: Fresh parsley provides a burst of herbaceous freshness and brightens up the dish, both in flavour and appearance. The additional parsley for garnish adds a pop of green colour.
6. Worcestershire Sauce: Worcestershire sauce adds depth, umami richness, and a hint of tanginess to the mushroom filling, further elevating its flavour profile.
7. Mascarpone: Mascarpone cheese contributes a luxurious creaminess and richness to the filling, making it velvety smooth and indulgent. Alternatively you could use cream.
8. Salt: A pinch of salt enhances the natural flavours of the mushrooms and balances the overall taste of the filling.
9. Shredded Parmesan: Sprinkling shredded Parmesan cheese over the filled vol-au-vents adds a salty and nutty flavour, as well as a golden crust when baked.
10. Panko Bread Crumbs (Optional): Adding panko bread crumbs on top of the filled vol-au-vents before baking provides a crispy and crunchy texture, creating a lovely contrast to the creamy filling.

Instructions:

1. Preheat your oven to 165°C (fan forced) to ensure it’s ready when needed.
2. Place a medium-sized pan on medium-high heat on your stovetop.
3. Add the salted butter to the pan and allow it to melt, creating a sizzling and fragrant base for your mushrooms.
4. Once the butter is melted and sizzling, introduce the roughly chopped mixed mushrooms to the pan. A variety of mushrooms can create depth of flavour- I have included Swiss Brown, Button, Enoki, Oyster, and Porcini, which bring a complex and rich flavour profile to your dish as well as varied texture.
5. Sprinkle in the minced garlic, infusing the mushrooms with aromatic notes that will marry beautifully with the earthiness of the mushrooms.
6. Stir the mushrooms and garlic until well combined, ensuring an even distribution of flavours and allowing the mushrooms to reduce in size as they cook down.
7. Pour in the Worcestershire sauce, adding a savoury and slightly tangy element that complements the umami-rich mushrooms.
8. Toss in the freshly chopped flat-leaf parsley, bringing a bright and herbaceous freshness to the dish. Rosemary, sage or Oregano would work just as well in this dish or a mix of all. The mushrooms are the hero though so you don’t want to overpower them.
9. Finally, add the creamy mascarpone to the pan, stirring it into the mushroom mixture until it melts and coats the mushrooms in a luscious, velvety sauce. This step will add a luxurious and indulgent touch to your filling.
10. Continue stirring the ingredients for about 2 minutes, allowing them to meld together and develop a cohesive and flavourful filling. Reduce the heat to medium to maintain a gentle simmer without burning the mixture.
11. Using a teaspoon, generously fill each mini vol-au-vent pastry shell with the savoury mushroom mixture, ensuring each shell is packed with deliciousness.
12. Top each filled vol-au-vent with a pinch of shredded Parmesan cheese, adding a salty and nutty note that complements the richness of the mushrooms and mascarpone.
13. For an extra crunch and texture, optionally sprinkle a bit of panko bread crumbs over the filled vol-au-vents, adding a crispy element to contrast with the creamy filling.
14. Arrange the filled vol-au-vents on an oven tray, ensuring they are evenly spaced for even baking.
15. Place the tray of vol-au-vents in the preheated oven and bake them for approximately 10 minutes or until the pastry shells are golden brown and crispy, and the filling is heated through and bubbly.
16. Once baked to perfection, remove the vol-au-vents from the oven and allow them to cool slightly before serving. Garnish with additional chopped parsley for a pop of colour and freshness before presenting these tasty bite-sized appetisers to your guests.

Helpful Tips

• I have used Button, Swiss Brown, Enoki, Porcini and Oyster mushrooms but you could use any & even add shiitake mushrooms for even more nutritional value.

• Roughly chop the mushrooms to allow for a little texture for aesthetic appeal.

• Any herbs are fine, I have used flat leaf parsley as I had it already at home but you could use garlic chives, sage, basil, rosemary.

• Vol-au-vent cases come in various sizes- I have used the small ones to keep them canapé size but you could use large ones if were making a meal. You could also 1/2 the recipe if you were not feeding a crowd and didn’t want to freeze any for another occasion.

• Although optional, adding a panko crumb on top of each vol-au-vent would add yet another savoury layer to the dish.

Mushroom Vol-au-vents

(Serves 24 Prep 20mins)

Recipe:

Ingredients

• 2 packs mini vol-au-vent pastry shells
• 30gm salted Butter
• 2 tsp Minced garlic
• 500gm Mixed Mushrooms roughly chopped
• (Swiss Brown/ Button/ Enoki/ Oyster/ Porcini)
• ½ cup flat leaf Parsley chopped + extra for garnish
• 2 Tbsp Worcestershire sauce
• 2 Tbsp Mascarpone
• Salt
• Shredded Parmesan
• Panko Bread Crumbs (optional)

Method

1. Heat oven to 165 C fan forced
2. Heat a medium pan on med high heat
3. Add the butter
4. Once melted, add the chopped mushrooms
5. Add the garlic
6. Stir well until the mushrooms have reduced
7. Add the Worchestershire sauce
8. Add the chopped parsley
9. Lastly add the mascarpone
10. Give all the ingredients a good stir (2 mins) & reduce heat to medium
11. With a tsp fill the pastry shells with a generous amount of the mushroom mix 
12. Top with a pinch of shredded Parmesan 
13. Sprinkle with panko bread crumbs (Optional)
14. Put Vol-au-vents on an oven tray & bake for 10 mins
15. Serve & enjoy!

Spotlight

Mushrooms

Mushrooms have been used for thousands of years in cooking and in medicinal preparations. So many health benefits are packed into these somewhat underrated fungi! They can make an excellent substitute for red meat while minimising calories, fat and cholesterol.

Research shows that shiitake mushrooms, in particular, help to keep cholesterol levels low. They contain compounds that inhibit the production of cholesterol, block cholesterol from being absorbed and lower the overall amount of cholesterol in your blood.

Mushrooms and its many varieties, are a rich source of plant based Vitamin D when exposed to the Sun’s UV rays. Vitamin D is an important component for bone and immune health. Vitamin D helps your body absorb calcium to maintain and build strong bones. Many people rely on supplements or sunshine to get vitamin D but mushrooms are natural plant based source.

Compounds in mushrooms, including beta glucan, appear to act as prebiotics, fuelling the growth of beneficial gut bacteria, promoting a favourable gut environment.

Mushrooms provide a range of antioxidants and other nutrients that may contribute to heart health and protect the body from cancer. The potassium, vitamin C, and fiber in mushrooms may all contribute to cardiovascular health.

There are a number of B Vitamins contained by mushrooms. B vitamins help the body get energy from food and form red blood cells. A number of B vitamins also appear to be important for a healthy brain.

The choline in mushrooms can help with muscle movement, learning, and memory. Choline assists in maintaining the structure of cellular membranes and plays a role in the transmission of nerve impulses.

Wine Pairing Suggestions:

Chardonnay: A buttery and oaked Chardonnay would complement the creamy sauce and garlic notes in this dish. Look for a Chardonnay from NZ or Australia with a medium to full body.

Pinot Noir: A light to medium-bodied Pinot Noir would pair well with the earthy flavours of the mixed mushrooms and the herbal notes from the parsley.

Sauvignon Blanc: A crisp and acidic Sauvignon Blanc can contrast nicely with the richness of the Mascarpone and Parmesan, while its herbal and citrusy notes complement the mushrooms and garlic. Look for a Sauvignon Blanc from New Zealand or France’s Loire Valley.

Merlot: A soft and fruity Merlot could be a good match, especially if you prefer red wine with this dish. Opt for a Merlot from Australia or Chile for a smooth pairing.

Sparkling Wine: A dry sparkling wine, such as Champagne or Prosecco, can be a versatile choice that refreshes the palate between bites and enhances the overall appetiser experience.