Mushroom Vol au Vents


200 g (8 oz) puff pastry rolled out to 2.5 cm (1 in) thick

for the mushroom filling

200 g (8 oz) button mushrooms
1 tbsp (14 g) 1/2 oz butter
2 tablespoons cream
1 1/4 cup (1/2 pint) 300 ml milk
1 tbls (14 g) 1 1/2 oz cornflour
squeeze of lemon juice
pinch of paprika


to make vol-au-vents

1. Cut out the pastry into circles. With a knife mark a smaller circle in the centre of each round of pastry.

2. Be careful that you do not cut right through the pastry.

3. Brush with beaten egg and bake in the top of a hot oven at 230°C, 450°F, gas mark 8 for 30 - 35 minutes until risen and golden.

4. If the pastry is browning too quickly protect it with greaseproof paper.

5. Remove the lids, scoop out any soft pastry inside and allow to dry in the oven.

to make the mushroom filling

1. Simmer the mushrooms in the milk until soft, reserving just enough of the milk to blend the cornflour into a smooth paste.

2. Gradually add the warm milk in which the mushrooms have been cooked to the cornflour.

3. Return all the milk to the pan.

4. Bring to the boil stirring continuously until the mixture thickens.

5. Stir in the butter and cream and season.

6. Spoon the mushroom mixture into the vol-au-vent cases and reheat gently in the oven.

What did you think?

88 people have helped to review this recipe. Thankyou!

Mushroom vol au vents
posted by j.wilson @ 03:06AM, 9/28/07
How many vol au vents does this make?
It is so irritatiing when recipes do not give this information!
Mushroom vol au vents
posted by ShirleyB @ 08:31AM, 11/29/08
Agreed -at an inch thick, I wouldn't think you'd get many. What happens with the lids????
posted by me @ 10:57AM, 12/02/08
What type of cream do you use? and how much is a squeeze of lemon
posted by George and the Dragon @ 10:44AM, 12/11/08
Lovely tasty recipe, tho I added cheese... but there were no directions for lemon juice and paprika..Filling or pastry? Its good to be specific.
posted by bob @ 06:56AM, 12/28/08
What kind of person asks how much a squeeze of lemon is?
In Reply...
posted by S.Evans @ 01:28PM, 10/12/10
Ok people...
A squeeze of lemon USUALLY means to taste, and use preferably single cream, but use double if you like your sauces abit thicker - hope thats helped some people like the guy called "me" and others =)
posted by MGB @ 07:07PM, 1/04/11
There are directions for the lemon and paprika:
Step 5: Stir in butter, cream and season.
Season = paprika and lemon juice.
How many does this make?
posted by Maggie @ 09:08PM, 11/07/11
I absolutely agree it is infuriating when a recipe doesn't inform how many it produces.

Anyone help from their experience

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