Mushroom Vol-au-vent by Ivon Destrianawati

Ingredients

• 4 pre-made puff pastry vol-au-vent shells
• 300g (10 oz) mixed mushrooms (cremini, shiitake), sliced
• 1/2 yellow onion, finely diced
• 2 cloves garlic, minced
• 120ml (1/2 cup) heavy cream
• 1 tbsp butter
• 1/2 tsp dried thyme
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1 tbsp fresh parsley, chopped

Instructions

1. Preheat your oven to 200°C (400°F) and bake the empty puff pastry shells for 8-10 minutes until golden brown and puffed.
2. Melt butter in a skillet over medium heat, then add the diced onion and sauté for 3-4 minutes until softened.
3. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their moisture and turn golden brown.
4. Stir in the minced garlic and thyme, cooking for 1 minute until fragrant.
5. Pour in the heavy cream and simmer for 2-3 minutes until the sauce thickens and coats the mushrooms.
6. Season the mixture with salt and pepper, stir in the fresh parsley, and remove from heat until ready to serve.
7. Spoon the warm mushroom filling into the center of the baked pastry shells and serve immediately until ready to serve.