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Giant mushroom vol-au-vent

Name: Giant mushroom vol-au-vent
Prep time: 30 min
Cook time: PT20-25M
Total time: 50 min
Yield: Serves 4-6
Ingredients: 500g block puff pastry, or 2 ready-rolled puff pastry sheets; Plain flour for dusting; 1 medium free-range egg, beaten; 50g unsalted butter; 1 banana shallot, finely chopped; 1 garlic clove, finely chopped; 500g mixed mushrooms, larger ones thickly sliced, smaller ones halved or quartered; 200ml double cream; 2-3 thyme sprigs, leaves picked, plus extra to serve; Grated zest and juice ½ lemon; 50g parmesan or vegetarian hard cheese, finely grated; Salad leaves to serve

By: Amanda James

Published: 22 Nov 21
Updated: 25 Mar 24

The sharing dish just got a whole lot more fun with our giant mushroom vol-au-vent recipe. Dive in and help yourself to a generous portion.

You might also like our baked brie and wild mushroom tart.

Easy
November 2021

Test kitchen approved

Serves 4-6
Hands-on time 30 min, plus chilling

The sharing dish just got a whole lot more fun with our giant mushroom vol-au-vent recipe. Dive in and help yourself to a generous portion.

You might also like our baked brie and wild mushroom tart.

Vegetarian recipes

Nutrition: per serving

Calories: 628kcals
Fat: 48.1g (27.3g saturated)
Protein: 12.6g
Carbohydrates: 34.7g (1.8g sugars)
Fibre: 2.7g
Salt: 1g

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Ingredients

500g block puff pastry, or 2 ready-rolled puff pastry sheets
Plain flour for dusting
1 medium free-range egg, beaten
50g unsalted butter
1 banana shallot, finely chopped
1 garlic clove, finely chopped
500g mixed mushrooms, larger ones thickly sliced, smaller ones halved or quartered
200ml double cream
2-3 thyme sprigs, leaves picked, plus extra to serve
Grated zest and juice ½ lemon
50g parmesan or vegetarian hard cheese, finely grated
Salad leaves to serve

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Method

For the vol-au-vent case, roll the pastry out on a lightly floured surface into a rectangle at least 40cm x 20cm. Using a cake tin or 20cm plate as a template, cut 2 x 20cm discs. Put one on a lined baking tray, then lightly brush the top with egg. Using a cutter or knife, cut an 18cm hole in the middle of the other disc (see Don’t Waste It). Position the ring on top of the egg-brushed disc and brush with more egg. Chill for 20 minutes.
Heat the oven to 180ºC fan/gas 6. Use a sharp knife to score the border of the chilled pastry, then brush with more egg. Bake for 20-25 minutes until puffed and golden. Remove from the oven and press the centre down with the back of a spoon.
For the filling, melt the butter in a large pan over a low-medium heat. Add the shallot and a pinch of salt and cook for 4-5 minutes until beginning to soften. Add the garlic and cook for 1 minute more until fragrant.

Add the mushrooms, turn the heat to medium and cook for 10-15 minutes until golden. Remove from the heat and stir in the cream, thyme and lemon juice. Season.
Put the warm vol-au-vent on a serving plate and fill with the mushroom mix. Top with lemon zest, extra thyme and grated cheese. Serve with salad leaves.

Recipe from November 2021 Issue

Nutrition

Nutrition: per serving

Calories: 628kcals
Fat: 48.1g (27.3g saturated)
Protein: 12.6g
Carbohydrates: 34.7g (1.8g sugars)
Fibre: 2.7g
Salt: 1g

delicious. tips

Don’t waste it: Brush the smaller pastry disc with egg, cook with the main pastry case and serve with the vol-au-vent as a pastry ‘hat’. Or use the uncooked disc and other offcuts to make palmiers or cheese straws.

Easy swaps: Use any combo of mushrooms, swap the shallot for onion or spring onions, or add leftover blue or goat’s cheese.