This Wild Mushroom & Parmesan Vol-au-Vent Filling is my numéro un filling for vol-au-vents. One of my favorite pastry dishes is vol-au-vents. Did you know that vol-au-vent is the French term for “windblown” (wind = vent) and it is used to describe the lightness of the pastry shell.
It is quite quick and easy to make this wild mushroom vol-au-vent filling. Start by sautéing onions and garlic in olive oil. Add mushrooms and cook for about 5 minutes. Remove from the heat and stir in mascarpone and Parmesan cheese. Season and chill before filling 10 vol-au-vent cases with the creamy mixture. Top with a few shavings of Parmesan and some thyme leaves. Enjoy!
To make my Wild Mushroom & Parmesan Vol-au-Vent Filling, you will need the following ingredients:
Heat 2 tablespoons of olive oil in a frying pan. Once hot, add 2 finely chopped shallots and 2 crushed garlic cloves and sauté gently for a few minutes.
Extract 25 grams of porcini mushrooms from their liquid and squeeze out any excess. Chop roughly and add to the frying pan along with 100 grams of chestnut mushrooms and 1 teaspoon of thyme.
Cook the mushrooms for about 5 minutes. If the mixture seems dry, add some more of the porcini mushroom soaking liquid.
Remove the pan from the heat and stir in 4 tablespoons of mascarpone and 85 grams of Parmesan cheese.
Season the mixture to taste and leave to cool. Chill in the refrigerator until you are ready to use.
Divide the mushroom filling between 10 vol-au-vent cases. Garnish with thyme leaves and Parmesan shavings.
This Wild Mushroom & Parmesan Vol-au-Vent Filling is packed full of flavor. Don’t forget to tag #cookmerecipes when you make these vol-au-vents!
