Shrimp & Mushroom Vol au Vent (Print Version)
Golden puff pastry envelops shrimp, mushrooms, and creamy garlic sauce for an elegant savory bite.
# Ingredients:
→ Pastry
01 -
4 pre-made puff pastry shells
02 -
1 large egg
→ Seafood
03 -
227 grams shrimp, peeled and deveined
→ Vegetables
04 -
1 cup mushrooms, sliced
05 -
2 cloves garlic, minced
06 -
1 tablespoon chopped parsley
→ Sauce
07 -
2 tablespoons unsalted butter
08 -
1 tablespoon all-purpose flour
09 -
120 milliliters heavy cream
10 -
60 milliliters chicken or seafood broth
→ Seasonings
11 -
1/4 teaspoon black pepper
12 -
Salt, to taste
# Steps:
01 -
Preheat the oven and bake puff pastry shells according to package instructions until golden brown and crisp. Allow shells to cool slightly.
02 -
In a large skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds. Add shrimp and cook until pink and opaque, 2–3 minutes. Remove shrimp and set aside.
03 -
Add sliced mushrooms to the skillet and sauté until browned and their moisture has evaporated, about 4–5 minutes.
04 -
Sprinkle flour over the mushrooms and stir to coat. Slowly pour in heavy cream and broth, whisking continuously until the sauce is smooth and thickened, about 2–3 minutes. Season with salt and black pepper.
05 -
Return cooked shrimp to the sauce. Stir gently to coat and allow mixture to simmer for 1–2 minutes for flavors to meld.
06 -
Spoon the hot seafood and mushroom filling into each pastry shell. Top with chopped parsley. Serve immediately.
# Notes:
01 -
For extra shine on the pastry, brush shells lightly with beaten egg before baking.