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Creamy Mushroom and Escargot Vol-au-Vent - Image 1

Creamy Mushroom and Escargot Vol-au-Vent

French cuisine
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Creamy Mushroom and Escargot Vol-au-Vent

  1. Pastries & Croissants >
  2. Savory Pies & Quiches >
  3. Pies & Tarts >
  4. Other Appetizers & Starters

Prep: 20 min • Cook: 25 min. Elevate escargots with a luxurious creamy mushroom sauce, served in delicate puff pastry shells. This sophisticated twist is surprisingly simple for a home cook and makes for an impressive appetizer or light main course.

Preparation time
20 min
Cooking time
25 min
Total time
45 min
Servings
4
Course
Appetizer
Complexity
Easy
Units:
Scale:

Ingredients

  • 1 pc puff pastry(sheet, thawed)
  • 24 pcs snails(canned, drained)
  • 7oz cremini mushrooms(sliced)
  • 2 tbsp unsalted butter
  • 1 pc shallot(finely chopped)
  • 2 pcs garlic(cloves, minced)
  • 2 fl oz brandy
  • 6 3/4 fl oz heavy cream
  • 2 tbsp fresh parsley(chopped)
  • salt(to taste)
  • black pepper(to taste)
  • 1 pc egg(beaten, for egg wash)

Instructions

Preparing the Vol-au-Vent shells

  1. Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
  2. Unroll the puff pastry sheet. Using a 3-inch round cutter, cut out 8 circles. Using a 2-inch round cutter, cut out the centers of 4 of these circles to create rings.
  3. Place the 4 solid circles on the prepared baking sheet. Brush lightly with egg wash. Place a pastry ring on top of each solid circle, pressing gently to adhere. Brush the rings with egg wash.
  4. Bake for 15-20 minutes, or until golden brown and puffed. Let cool slightly, then gently press down the centers to create a well.

Making the Creamy Mushroom and Escargot Filling

  1. While the vol-au-vent shells are baking, melt the butter in a skillet over medium heat.
  2. Add the chopped shallot and cook until softened, about 2-3 minutes. Add the minced garlic and sliced mushrooms, cook until mushrooms are tender and have released their liquid, about 5-7 minutes.
  3. Pour in the brandy and simmer for 1-2 minutes, scraping any browned bits from the bottom of the pan.
  4. Stir in the heavy cream and escargots. Bring to a gentle simmer and cook for 3-5 minutes, allowing the sauce to thicken slightly. Season with salt and pepper to taste.
  5. Stir in the fresh parsley just before serving.

Assembly

  1. Spoon the creamy mushroom and escargot filling into the baked vol-au-vent shells. Serve immediately.

Nutrition

Servings
4
Serving size (imperial)
7.5 oz
NutrientPer servingPer 100 gTotal (4 servings)
Calories520.3 kcal242.9 kcal2,081.2 kcal
Protein8.5 g4 g34 g
Fat41.8 g19.5 g167.2 g
Carbs27.7 g12.9 g110.8 g

Tips

  • Ensure puff pastry is properly thawed but still cold for best puffing results.
  • Don't overcrowd the skillet when cooking mushrooms to ensure they brown instead of steam.
  • Serve immediately to enjoy the crispiness of the pastry and warmth of the filling.

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