Giant mushroom vol-au-vent
- November 2021
- 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.
- 48.1g (27.3g saturated)
- 34.7g (1.8g sugars)
- 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
- 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.
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.
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