Bake Mushroom Vol au Vents for a classic party appetiser featuring a creamy porcini mushroom filling tucked inside buttery, flaky puff pastry shells. They are ideal for buffets, festive gatherings, finger food menus, and elegant dinners.
Vol au vents may have French origins, but they have long been popular in Italian cooking too. They often appear on buffet tables, at holiday parties, and as small appetisers for seated dinners. Although they may feel a little retro, their appeal is easy to understand: crisp puff pastry, a delicate hollow centre, and a rich filling that can be prepared in many different ways.
This Mushroom Vol au Vents recipe is especially satisfying because it combines golden pastry with a smooth porcini mushroom and béchamel filling. The result is savoury, creamy, and elegant without being difficult to make. Each bite gives you the contrast of flaky pastry and warm, earthy mushrooms, making these little appetisers perfect for mushroom lovers.
Because this recipe uses only a few main ingredients, quality matters. Homemade puff pastry gives the best flavour and lift, but a good-quality store-bought puff pastry also works well. Choose pastry that bakes up crisp and buttery, as the shell is one of the main features of the dish.
Vol au vents can be filled with sweet or savoury mixtures, but this version keeps things classic with porcini mushrooms, béchamel sauce, and Parmigiano Reggiano. They can be served at room temperature, which makes them convenient for entertaining, or warmed briefly before serving for a richer, more comforting appetiser.
These Porcini Mushroom Vol au Vents are a lovely choice for special occasions, holiday meals, dinner parties, or any time you want a starter that feels refined but still familiar. Prepare the shells and filling separately, then assemble them close to serving time for the best texture.
Reasons to Make Porcini Mushroom Vol au Vents
- They are excellent for make-ahead planning because the pastry shells and mushroom filling can be prepared separately.
- They make a flavourful starter for mushroom lovers without making the entire menu feel too heavy.
- They suit festive menus, buffet tables, and elegant dinners without requiring complicated preparation.
- The crisp puff pastry and creamy filling create a classic combination that is always appealing.
Key Ingredients for Mushroom Vol au Vents
Porcini Mushrooms
Porcini mushrooms give the filling its deep, earthy flavour and pair beautifully with creamy béchamel. Use fresh porcini when available. If using dried porcini, rehydrate them well and drain them carefully before cooking so the filling does not become watery.
Béchamel Sauce
Béchamel sauce gives the mushroom filling its smooth, creamy consistency and helps hold everything together inside the pastry shells. A homemade béchamel works especially well because it can be kept thick enough for spooning into the vol au vents.
Parmigiano Reggiano
Parmigiano Reggiano adds savoury depth, saltiness, and a rounded finish to the filling. Finely grate it before mixing so it blends smoothly into the béchamel and mushroom mixture.
Puff Pastry
Puff pastry forms the crisp, flaky shells that make vol au vents so distinctive. Homemade puff pastry gives excellent texture, but good-quality store-bought puff pastry is a practical and reliable option. Keep the pastry cold while shaping it so the layers rise properly in the oven.
Find the complete list with measurements in the recipe card below.
How to Make Mushroom Vol au Vents
Filling
Step 1: Chop the garlic clove and place it in a non-stick frying pan with the extra virgin olive oil. Cook gently over low heat for 1 minute, just until fragrant.
Step 2: Add the sliced porcini mushrooms and cook for about 5 minutes, allowing any released moisture to reduce.
Step 3: Turn off the heat and set the cooked mushrooms aside.
Step 4: Prepare the béchamel sauce, then mix it with the mushrooms. Add the grated Parmigiano Reggiano and season with salt and pepper to taste. Let the filling cool before using it.
Vol au Vents
Step 1: Divide the puff pastry into 2 pieces. Roll the first piece into a 3 mm thick sheet. Cut out 12 rounds and prick them with a fork to stop the bases from puffing too much.
Step 2: Roll the remaining puff pastry into a 1 cm thick sheet. Cut out 12 rounds, then use a smaller cutter to cut a hole in the centre of each one. These rings will form the sides of the vol au vents.
Step 3: Brush the pastry bases with beaten egg, then place one thicker pastry ring on top of each base. Brush the tops with more egg wash.
Step 4: Bake in a preheated oven at 200°C for about 15 minutes, or until the pastry is puffed and golden brown.
Step 5: Let the vol au vent shells cool, then fill them with the mushroom and béchamel mixture.
Step 6: Serve at room temperature, or warm them briefly before serving.
Note: For a warm version, sprinkle the filled vol au vents with finely grated Parmigiano Reggiano, return them to the oven for 5 minutes, and serve immediately.
Frequently Asked Questions
Yes. Choose good-quality puff pastry and keep it cold while shaping the shells. If the pastry becomes too soft, it may lose definition before it reaches the oven.
Fill the vol au vents close to serving time and avoid overfilling them. A thick mushroom and béchamel filling also helps the pastry stay crisp for longer.
Cremini mushrooms, button mushrooms, or mixed mushrooms can be used if porcini are not available. Cook them until their liquid reduces before adding the béchamel.
Prick only the base rounds with a fork before baking. This keeps the centre flatter and leaves enough room for the filling.
Chopped parsley, finely grated Parmigiano Reggiano, a few sautéed mushroom slices, or a very small amount of fresh tarragon can be used. Use tarragon sparingly because its flavour is stronger than parsley.
Extra Help from the Kitchen
Keep the Pastry Edges Clean – Avoid letting egg wash drip down the cut edges. Clean edges help the puff pastry rise more evenly.
Chill the Assembled Shells – Rest the shaped vol au vents in the fridge for 10 to 15 minutes before baking. This helps them hold their shape in the hot oven.
Reduce the Mushroom Moisture – Cook off any liquid released by the porcini before mixing them with the béchamel. The filling should be creamy, not runny.
Cut the Centres Evenly – Press the smaller cutter straight down when making the centre holes. Avoid twisting, as this can seal the pastry layers and affect the rise.
Fill Gently – Spoon the mushroom mixture into the centres without pressing down. Too much pressure can crack the pastry or flatten the layers.
Cool Before Filling – Do not spoon hot filling into the shells, as heat and steam can soften the crisp pastry.
Variations and Twists
Cook with Fresh Thyme – Add a small amount of fresh thyme to the mushrooms as they cook with garlic and olive oil. It complements the porcini without overpowering the béchamel.
Mix Different Mushrooms – Replace part of the porcini with cremini, button, or wild mushrooms. Slice them evenly and cook until their moisture reduces.
Deglaze with Dry White Wine – Add a small splash of dry white wine after cooking the mushrooms, then let it reduce before mixing in the béchamel.
Finish with Mozzarella – Sprinkle a little shredded mozzarella over the filled shells before warming them. It melts into the creamy filling and gives the tops a soft, lightly golden finish.
Swap in Crème Fraîche – Use crème fraîche instead of béchamel for a tangier filling. Make sure the mushrooms are well reduced so the mixture stays thick enough for the pastry shells.
Storage and Shelf Life
Store baked, unfilled vol au vent shells in an airtight container at room temperature overnight, or in the fridge for up to 3 days. Keep the mushroom and béchamel filling in a separate airtight container in the fridge for up to 2 days.
Once filled, serve the vol au vents as soon as possible because the pastry will soften as it sits. If you need to freeze them, freeze only the baked, unfilled pastry shells, wrapped well, for up to 3 months.
Thaw frozen shells at room temperature, then reheat them in a preheated oven at 180°C for 5 to 8 minutes, or until crisp again.
If the vol au vents are already filled, warm them briefly in the same oven for about 5 minutes and serve straight away.
More Savoury Appetisers to Try
- Pesto Pinwheels
- Mushroom Sofficini
- Smoked Salmon Mille-Feuille
- Eggplant Sofficini
- Pizza Flavoured Savoury Pastries
Mushroom Vol au Vents Recipe
Equipment
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Rolling pin
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Round pastry cutters
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Baking sheet
Ingredients
Filling
- 150 g porcini mushrooms cleaned and sliced
- 1 garlic clove
- 2 tbsp extra virgin olive oil
- 1 tbsp parsley chopped, optional
- salt and pepper to taste
- 200 g béchamel sauce
- 3 tbsp Parmigiano Reggiano finely grated
Vol au Vents
- homemade puff pastry or good-quality store-bought puff pastry, thawed
- beaten egg
- 2 tbsp Parmigiano Reggiano finely grated, optional
Instructions
Filling
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Chop the garlic clove and place it in a non-stick frying pan with the extra virgin olive oil. Cook over low heat for 1 minute.
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Add the sliced porcini mushrooms and cook for 5 minutes.
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Turn off the heat and set the mushrooms aside.
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Prepare the béchamel sauce, then mix it with the mushrooms. Add the grated Parmigiano Reggiano and season with salt and pepper. Set aside to cool.
Vol au Vents
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Divide the puff pastry into 2 pieces. Roll the first piece into a 3 mm thick sheet. Cut out 12 rounds and prick them with a fork.
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Roll the remaining puff pastry into a 1 cm thick sheet. Cut out 12 rounds, then cut a smaller hole in the centre of each round to make the sides.
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Brush the bases with beaten egg, top each one with a pastry ring, and brush again with egg wash.
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Bake in a preheated oven at 200°C for about 15 minutes, or until golden brown.
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Let the shells cool, then fill them with the mushroom and béchamel sauce.
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Serve at room temperature. For a warm option, sprinkle with finely grated Parmigiano Reggiano, return to the oven for 5 minutes, and serve warm.