Giant mushroom vol-au-vent

Giant mushroom vol-au-vent
  • Serves icon Serves 4-6
  • Time icon 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.

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

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

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

delicious. tips

  1. 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.

Recipe By

Amanda James, Jen Bedloe and Jess Meyer

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