Mushroom Vol-au-Vent with Creamy Herb Sauce Flaky puff pastry shells filled with sautéed mushrooms in a velvety, herbed cream sauce — a refined yet comforting appetizer or light main! Ingredients: For the Vol-au-Vents: 4 puff pastry shells (store-bought or homemade) 1 egg (beaten, for egg wash) For the Creamy Mushroom Filling: 2 tablespoons unsalted butter 1 tablespoon olive oil 300 g (about 2 ½ cups) fresh mushrooms, sliced (button or cremini) 2 cloves garlic, minced 200 ml (3/4 cup 1 tbsp) hea
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Mushroom Vol-au-Vent with Creamy Herb Sauce Flaky puff pastry shells filled with sautéed mushrooms in a velvety, herbed cream sauce — a refined yet comforting appetizer or light main! Ingredients: For the Vol-au-Vents: 4 puff pastry shells (store-bought or homemade) 1 egg (beaten, for egg wash) For the Creamy Mushroom Filling: 2 tablespoons unsalted butter 1 tablespoon olive oil 300 g (about 2 ½ cups) fresh mushrooms, sliced (button or cremini) 2 cloves garlic, minced 200 ml (3/4 cup 1 tbsp) hea
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