Appetizer: France – Vol-au-vent aux champignons sauvages et au thym

Serving Size: 6

Approximate Time

Prep 20 min

Cook 15 min

Total 40 min

Ingredients

- 12 ready-made vol-au-vent shells
- 2 tbsp (30 ml) unsalted butter
- 1 tbsp (15 ml) olive oil
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 12 oz (340 g) mixed wild mushrooms (chanterelle, shiitake, cremini, or similar), coarsely chopped
- 1 tbsp (3 g) fresh thyme leaves, plus extra sprigs for garnish
- 1 tbsp (8 g) all-purpose flour
- 1/4 cup (60 ml) dry white wine
- 1/2 cup (120 ml) low-sodium chicken or vegetable stock
- 1/3 cup (80 ml) heavy cream
- 1 tsp (5 ml) fresh lemon juice
- 1/2 tsp (2.5 g) kosher salt, or to taste
- 1/4 tsp (0.5 g) freshly ground black pepper, or to taste
- 1 egg, beaten (for egg wash)
- 2 tbsp (8 g) chopped fresh parsley, for garnish

Instructions

1. Preheat the oven to 400°F (200°C). If using frozen or packaged vol-au-vent shells, bake them according to package directions until puffed and golden; set aside on a baking sheet. If shells are already baked, place them on a baking sheet and keep warm in the oven set to 200°F (95°C).
2. In a large skillet over medium heat, melt the butter with the olive oil. Add the shallot and cook, stirring, until softened and translucent, about 2–3 minutes.
3. Add the minced garlic and cook 30 seconds until fragrant. Add the chopped mushrooms and thyme; increase heat to medium-high and sauté until the mushrooms release their moisture and most of it has evaporated, about 6–8 minutes.
4. Sprinkle the flour over the mushrooms and stir to coat; cook 1 minute to remove the raw flour taste.
5. Pour in the white wine to deglaze the pan, scraping up any browned bits, and simmer until the wine is mostly reduced, about 1–2 minutes.
6. Stir in the stock and cream, bring to a gentle simmer, and cook until the mixture thickens enough to hold its shape, about 3–4 minutes. Stir in the lemon juice, salt, and pepper; taste and adjust seasoning.
7. Remove the skillet from the heat and stir in the chopped parsley. If the filling is very hot or loose, let it cool 5 minutes so it will hold in the shells.
8. Brush the rims of the prepared vol-au-vent shells lightly with beaten egg and, if desired, return to the oven at 375°F (190°C) for 3–4 minutes to glaze and re-crisp.
9. Spoon the warm mushroom mixture into each vol-au-vent shell, filling just to the top. Garnish each with a small thyme sprig and a sprinkle of chopped parsley.
10. Serve immediately while warm as an appetizer alongside the herb-crusted pork chops or on its own.