These Mini Mushroom & Gruyère Vol au Vents are the elegant little bites that make any party feel extra special. Buttery, flaky puff pastry cups filled with golden sautéed mushrooms in a rich, silky Gruyère cream sauce, then finished with more cheese and a sprinkle of fresh parsley.
You’ll love these vol au vents because they look like something from a fancy French bakery, but frozen puff pastry makes them surprisingly doable at home. They’re perfect for holiday gatherings, cocktail parties, or anytime you want to impress your guests without spending all day in the kitchen.
Helpful Tips
- Chill the pastry before baking: The 15 minutes in the fridge keeps the butter in the pastry cold, which gives you taller, flakier layers. Warm pastry tends to spread and won’t puff as high.
- Give the mushrooms room: Use a large skillet and avoid crowding the pan so the mushrooms brown instead of steam. Golden mushrooms bring much deeper flavor and won’t water down your cream sauce.
- Fill right before serving: Keep the pastry shells and filling separate until you’re ready to serve. Filling them too early lets the sauce soak into the pastry and soften that crisp, flaky texture.
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Mini Mushroom & Gruyère Vol au Vents
Ingredients
- 1 box frozen puff pastry 2 sheets
- 1 egg + 2 teaspoons water
- 1 tablespoon olive oil
- 8 ounces mushrooms chopped
- 1/4 teaspoon oregano
- salt and black pepper for seasoning
- 1 tablespoon butter
- 1/2 cup heavy whipping cream
- 1/3 cup Gruyère cheese freshly grated
- 1/2 tablespoon fresh parsley minced
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, unroll one puff pastry sheet. Use a 3-1/4-inch round cutter to cut out 9 circles. Space them out on the baking sheet. Reroll the scraps of the puff pastry and cut out 9 more. You will also need to use the second sheet of puff pastry.
- Then, with a 2-1/4-inch round cutter, cut the centers out of the second set of circles. Place those rings on top of the circles that are on the baking sheet. You can also cook the smaller center circles on the baking sheet.
- In a small bowl, beat together the egg and water to make an egg wash. Brush the egg wash over each piece of pastry, then chill them for 15 minutes in the refrigerator. Bake for about 20 minutes, until they’re golden brown. Remove from the oven and cool on a wire rack.
- While the pastries are cooking, you can make the filling. Heat olive oil in a skillet over medium heat. Once hot, add the mushrooms, oregano, salt and pepper. Saute, stirring occasionally, until mushrooms are golden. Transfer to a plate.
- Now add the butter to the skillet. Once melted, add the heavy whipping cream and cook at a low boil for about 3-5 minutes, until the cream has started to thicken. Lower the heat and add half the Gruyère. Stir until completely melted. Season with salt to taste. Remove from the heat.
- Once the pastries have cooled, fill each cup with the mushroom cream sauce. Sprinkle with the remaining grated Gruyère cheese. Garnish with fresh parsley.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.