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Creamy Mushroom Vol-au-vents

25 mins
10 mins
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Prepare these delicious Creamy Mushroom Vol-au-vans, they are a rich tasting recipe to serve as a snack or canapé at your next event. You can also serve them as a main course. The good thing about vol-au-vans is that you can cut them to the size you prefer and use them in several different presentations.

Enjoy these rich Creamy Mushroom vol-au-vents, made with puff pastry and cream cheese. Do you fancy cooking this traditional recipe?


8 portions
  • 2 tablespoons olive oil
  • 2 tablespoons onion, finely chopped
  • 2 tablespoons garlic, finely chopped
  • 3 cups mushroom, filleted
  • 1 package cream cheese
  • 2 tablespoons Maggi juice
  • 1 tablespoon fresh coriander, finely chopped
  • enough flour
  • 250 grams puff pastry
  • enough egg yolk, for glaze
  • enough fresh coriander, finely chopped, to decorate


Preheat the oven to 200 °C (395°F)
Heat a pan over medium heat, cook the onion and garlic with a little olive oil until they are transparent. Add the mushrooms, let the liquid reduce, add the cream cheese, season with maggi sauce, cilantro and salt if necessary. Let cool and set aside.
On a floured surface spread the puff pastry to a thickness of 1 cm (.39 inch), with a round cutter 5cm (1.9 inch)in diameter, cut several circles. Make a hole in the center to half of the circles with another cutter 3cm (1.2inch)in diameter.
Glue a hollowed circle over a complete one with a little egg yolk and place them on a baking sheet. Glaze completely with more yolk and bake for about 10 minutes or until golden, remove and let cool.
Fill vol-au-vents with mushrooms and garnish with chopped cilantro.


Decorated with cilantro, on a plate as a snack.


At the moment of seasoning with maggi sauce, be careful not to add too much otherwise the mushrooms may be too salty .

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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