Shrimp and Mushroom Vol-au-Vent
Ingredients:
- Puff pastry (pure butter) – 4 circles of 100 g each, total 400 g
- Peeled shrimp – 400 g
- Button mushrooms – 250 g
- 30 g butter
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 2 tablespoons all-purpose flour
- 250 ml heavy cream
- 100 ml milk
- Salt and pepper, to taste
- A pinch of nutmeg (optional)
- 1 egg (for egg wash)
- Fresh parsley, chopped (for garnish)
Instructions:
- Prepare the Puff Pastry:
Preheat the oven to 200°C (390°F). Place the puff pastry circles on a baking sheet lined with parchment paper. Brush them lightly with the beaten egg. Bake for 12–15 minutes, or until golden and puffed. Remove from the oven and let cool. - Cook the Filling:
- In a large pan, heat butter and olive oil over medium heat.
- Add chopped onion and garlic; sauté until translucent.
- Add sliced mushrooms and cook until soft.
- Add the shrimp and cook until they turn pink (about 2–3 minutes).
- Make the Sauce:
- Sprinkle the flour over the shrimp and mushroom mixture; stir well to combine.
- Gradually add the cream and milk while stirring to avoid lumps.
- Cook for 3–5 minutes until the sauce thickens.
- Season with salt, pepper, and a pinch of nutmeg if desired.
- Assemble the Vol-au-Vent:
- Carefully cut a small hole in the top of each puff pastry circle if needed to make a “well.”
- Spoon the shrimp and mushroom mixture into each puff pastry shell.
- Garnish with chopped parsley.
- Serve:
Serve warm as an appetizer or a light main dish.
