Mushroom Stuffed Vol-au-Vents

Name: Mushroom Stuffed Vol-au-Vents
Prep time: 60 min
Cook time: 45 min
Yield: 4
Cuisine: Internacional
Ingredients: flour, for the vol-au-vents; 500 grams puff pastry, for the vol-au-vents; 1 egg, for the vol-au-vents; 2 tablespoons butter, for the filling; 1/4 cups bacon, for the filling; 3 tablespoons onion, finely chopped, for the filling; 1 tablespoon garlic, finely chopped, for the filling; 1 1/2 cups canned mushrooms, for the filling; 1/2 cups sour cream, for the filling; salt and pepper, for the filling; parsley, finely chopped, for the filling; parsley, for decoration

Mara Alpizar

Discover how to prepare irresistible mushroom stuffed vol-au-vents, a dish that combines elegance and flavor in every bite. This delicious appetizer has its roots in French cuisine, where the term "vol-au-vent" refers to a type of puff pastry baked to create a very crunchy and light base. Perfect for any celebration, these vol-au-vents are ideal to pair with a fresh white wine or as part of a buffet.

Remember that vol-au-vents are perfect for special occasions, such as birthday parties, elegant dinners, or family gatherings. Their presentation and the crunchy texture of the puff pastry make them the perfect snack to delight your guests.

You know, these mushroom stuffed vol-au-vents are a dish that combines tradition and modernity in every bite, making them a must-have on your table during Christmas Eve or New Year’s dinner. Delight your loved ones with a gourmet experience!

Mushroom and Cheese Stuffed Vol-au-Vents

Creamy Mushroom Vol-au-Vents

Reviewed by Editorial Team of Kiwilimón

Published: 26-12-2024

Preparation

15 mins

45 mins

Medium

Roll out the puff pastry on a floured flat surface, cut out four circles and another four circles with a hole in the center. Brush with egg, place on top of the circle with a hole, and brush again. Bake at 180 °C for 40 minutes or until well cooked. Melt the butter in a skillet and cook the bacon, onion, and garlic for 3 minutes. Add mushrooms, sour cream, salt, pepper, and parsley, and cook for 2 more minutes. Let cool.