Mushroom Vol Au Vent

"Creamy Mushrooms in vol au vent shells - perfect as a starter or as a side dish. Taken from Popular French Cooking by Mary Berry 1972 edition."
photo by luvcookn photo by luvcookn
photo by luvcookn
Ready In:
6 shells




  • If you would rather not make the pastry you can purchase Vol au Vent shells and can skip the first several steps.
  • Roll the pastry out to 1/4 inches thick on a well floured board.
  • Cut six 3 inches circles with a pastry cutter. Make a smaller cut 1/4 " inside each case all around but do not cut all the way through.
  • Place on ungreased baking tray and chill in the refrigerator for 30 minutes.
  • Brush the tops of the cases with the egg and water glaze and bake at 400 degree for 20 minutes or until well risen and golden.
  • Cool on a wire rack then carefully remove the lids with a sharp knife and scoop out any uncooked mixture.
  • Filling.
  • melt the butter in a skillet and add the sliced mushrooms. Cover and cook for 2 minutes.
  • Blend in the flour and cook for 1 minute.
  • Blend in the milk, bring to a boil then lower to a simmer for 2 minutes.
  • Season well with salt and pepper.
  • Fill the prepared cases with the filling, replace the lids and return to a 400 degree oven for another 10 - 15 minutes. Be careful they do not burn.
  • prep time includes making the shells.

Questions & Replies

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  1. Susan M.
    Can I cook and freeze the mushroom mix?


  1. chiefsfanuk
    Made these as a new years eve party snack and they went down a treat! The quantity for six actually made 18 and had some to spare (using shop bought cases). They were simple to make and delicious, I was even told they were the best thing on the table!
  2. luvcookn
    These are wonderful little bundles of goodness!!! Fast and easy to make. I did add some herbage....thyme, about 1 tsp. I made these for a friend for her birthday. Thank you for sharing. Made these for ZWT5 Zingo for The GroovyGastroGnomes.
  3. auroradr
    I made this last night. My husband loved it. One thing I will do different next time is not put the mushroom mixture in the pastries for the second go around in the oven. Made the bottoms tough. I will do pastries the 20 minutes, then remove the tops and bake 10 more minutes. That way the pastries will be flakey instead of tough. I'll completely cook the mushroom mixture on the stove top. Then add the mushroom mixture into the pastries at the time of serving.
  4. Merlot
    This is most definitely a 10 star recipe. We LOVED these tasty little bundles!!! I did saute a little garlic in the butter (we are garlic freaks). These also make a great presentation especially when you want to impress your guests. Very nice, K9 Owned...can't wait to make them again.
  5. Thymestudio
    Loved this recipe! Well worth the work involved to make a wonderful side dish for the mushroom lovers in my family. Thank you for another wonderful recipe K9Owned! ZWT5


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