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The main dish, French classic

Mushroom vol au vent

Mushroom vol au vent is a classic French dish for 6, with puff pastry shells filled with button and wild mushrooms in a creamy white wine sauce. It takes 40 minutes of active work and the filling is made the day before, only reheating and filling the shells happens right before serving. It's easy to make, costs €3.60 per person, and the key is filling the shells at the very last moment so the pastry stays crisp.

A real vol au vent just like at a restaurant, with mushrooms in a creamy white wine sauce that fills the house with the smell of a celebration.

Mushroom vol au vent
For
6 people
Work
40 min
Total time
1 h 15
Prep
Prepared the day before
Difficulty
Easy
Cost per person
€3.60
Calories per person
540 kcalcalculated by Kiloach, your weight coach

Mushroom vol au vent has that festive feel of a family dinner, with golden puff pastry and a creamy filling that smells of white wine and mushrooms. The mix of fresh button mushrooms and frozen wild mushrooms gives real depth of flavor, almost a woodsy aroma, without spending hours cleaning wild mushrooms by hand.

It's a great choice for a dinner party or a family meal in fall or winter, when you want something comforting that doesn't keep you stuck at the stove when guests arrive. Serve it with a light green salad to start, or move straight to a simple dessert for a menu that takes no extra thought.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 4 steps, 25 min
  2. The same day Nothing to do
  3. Before the guests arrive 1 step, 10 min
  4. When it's time to serve 1 step, 8 min

The day before, make the mushroom filling completely and keep it in the fridge in a covered container, it only gets better overnight. Right before guests arrive, warm the pastry shells in a low oven so they crisp up without burning. At serving time, reheat the filling over low heat, fill the shells at the very last second, and scatter with parsley.

The ingredients

6 people

Bakery

  • Large puff pastry vol au vent shells 6

Fruits and vegetables

  • Button mushrooms 600 g
  • Shallots 3
  • Flat leaf parsley 0.5 bunch
  • Lemon 1

Frozen foods

  • Frozen wild mushroom mix 400 g

Pantry

  • Dry white wine 15 cl
  • Flouroften in the pantry 30 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Heavy cream 30 cl
  • Butter 40 g

Allergens Gluten, Lactose

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Brush the button mushrooms clean, cut them into quarters, and finely chop the shallots.

    Don't rinse the mushrooms under water, they soak it up like sponges.

  2. Brown the mushrooms in butter over high heat, in batches, then add the wild mushrooms and shallots. 15 min

    Let them color without stirring too much, the color is where the flavor comes from.

  3. Sprinkle with flour, deglaze with the white wine and cream, let it thicken, then season with salt, pepper, and the lemon juice. 10 min

    Mix the flour into the liquid before adding the cream, that way the sauce comes out completely smooth.

  4. Let the filling cool, then keep it covered in the fridge.

    The sauce thickens and develops more flavor overnight.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Take the pastry shells out of the package and warm them on a baking sheet at 160°C. 10 min

    A low oven warms the pastry through and crisps it without burning it.

When it's time to serveThe final touches, right in front of your guests.

  1. Reheat the filling over low heat while stirring, fill the shells at the very last second, and sprinkle with parsley. 8 min

    Fill them at the last moment, otherwise the sauce softens the pastry.

Our tips to get it right

  • Pick good sized, well baked pastry shells, they hold up better under the creamy filling without getting soggy too fast.
  • If the sauce looks too thin when you reheat it, let it simmer a few extra minutes over low heat before filling the shells.
  • Keep extra fresh parsley on hand for the finish, it brightens the sauce right before serving.

The variations

  • Swap the white wine for vegetable broth with a splash of white vinegar for an alcohol free version that's just as flavorful.
  • Stir in small cubes of roast chicken or ham for a heartier filling, great for a big family meal.
  • For kids, spoon the filling over a slice of toasted sandwich bread instead of a pastry shell, it always goes over well.

What to serve it with

  • Green salad with a simple vinaigrette
  • Homemade mashed potatoes
  • A glass of the same dry white wine

Storage

The mushroom filling keeps 2 to 3 days in the fridge in a sealed container, and reheats gently in a saucepan. Filled pastry shells don't keep, they need to be assembled right before serving. The filling alone freezes well for up to 2 months.

Questions about this recipe

Can I use small individual pastry shells instead of large ones?

Yes, individual shells work well, just plan on one or two per person depending on their size. The filling time stays the same, just adjust how much filling goes into each shell.

What can replace the frozen wild mushroom mix?

You can use fresh wild mushrooms if you find them, or simply double the amount of button mushrooms. The flavor will be a bit less woodsy but the dish still works well.

How do I plate the vol au vent so it looks nice?

Set the filled shell on a warm plate, let a little sauce spill over the edges, and finish with a scatter of chopped fresh parsley. A lemon wedge on the side adds a nice touch of color too.

Is this dish really kid friendly?

Yes, it has a mild flavor that kids generally enjoy, especially if you remove the larger wild mushroom pieces. You can also serve the filling over bread instead of inside the flaky shell.

Can a mushroom vol au vent be made ahead?

Yes, it's even recommended. The recipe needs 40 min of work in total, split up like this, the day before, 4 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a mushroom vol au vent?

Allow 1 h 15 in total, including resting and cooking time, of which 40 min is actual work. The recipe is rated "easy".

How many calories are in a mushroom vol au vent?

About 540 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a mushroom vol au vent cost?

About €3.60 per person, that's €21.60 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu

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