Shrimp & Mushroom Vol-au-Vent in Creamy Garlic Sauce
Description
Light, flaky puff pastry shells filled with succulent shrimp, tender mushrooms, and a luscious creamy garlic sauce. This elegant appetizer or main course brings restaurant-quality flavors to your table with minimal effort. Perfect for dinner parties, holiday gatherings, or a cozy weekend treat.
Prep & Cook Time
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
- Ingredients
For the Vol-au-Vent Shells (store-bought or homemade)
6–8 puff pastry shells (store-bought or homemade)
1 egg, beaten (for egg wash)
For the Filling
300 g (10 oz) shrimp, peeled and deveined
200 g (7 oz) mushrooms, sliced (button or cremini)
2 tbsp olive oil
3 garlic cloves, minced
1 small onion, finely chopped
150 ml (2/3 cup) heavy cream
50 ml (1/4 cup) dry white wine (optional)
1 tsp Dijon mustard
1 tsp lemon juice
Salt and pepper, to taste
1 tbsp fresh parsley, chopped (for garnish)
Pinch of nutmeg (optional)
- Instructions
1. Prepare the Puff Pastry Shells
Preheat your oven to 200°C (400°F).
If using store-bought puff pastry shells, lightly brush the tops with beaten egg for a golden finish.
Bake according to package instructions until puffed and golden. Remove from oven and set aside to cool slightly.
2. Cook the Shrimp
In a large skillet, heat 1 tbsp butter and 1 tbsp olive oil over medium heat.
Add the shrimp, season with a pinch of salt and pepper, and sauté for 2–3 minutes per side until just pink and opaque.
Remove the shrimp from the pan and set aside.
3. Sauté the Vegetables
In the same skillet, olive oil.
Sauté the chopped onions for 2–3 minutes until translucent.
Add the garlic and sliced mushrooms and cook for another 5 minutes, until mushrooms are tender and lightly browned.
4. Make the Creamy Garlic Sauce
Pour in the white wine (if using) and let it reduce by half.
Lower the heat and stir in the heavy cream, Dijon mustard, lemon juice, salt, pepper, and a pinch of nutmeg.
Simmer gently for 3–5 minutes until the sauce thickens slightly.
Add the cooked shrimp back into the pan and coat them with the creamy sauce.
5. Assemble the Vol-au-Vent
Spoon the shrimp and mushroom mixture into the baked puff pastry shells.
Garnish with fresh parsley.
Serve immediately while warm.
Frequently Asked Questions (FAQs)
Q1: Can I use frozen shrimp?
Yes, just thaw them completely and pat dry before cooking to avoid excess water in the sauce.
Q2: Can I make the vol-au-vent shells from scratch?
Absolutely! Use puff pastry dough, cut into rounds, stack, and bake until golden. Hollow out the centers slightly to make room for the filling.
Q3: Can I make this ahead of time?
You can prepare the sauce and filling ahead of time and reheat gently. Assemble in the shells just before serving to keep them crisp.
Q4: What can I serve it with?
It pairs well with a light salad, steamed asparagus, or roasted vegetables. For a more indulgent meal, serve with buttery mashed potatoes.
Q5: Can I substitute the cream?
You can use half-and-half or a dairy-free cream substitute, but the sauce will be slightly less rich.
Nutritional Information (per serving, serves 4)
NutrientAmount
Calories:360 kcal
Protein:18 g
Carbohydrates:24 g
Fat:22 g
Saturated Fat:12 g
Cholesterol:150 mg
Sodium:400 mg
Fiber’2 g
Sugar:2 g