introduction
This recipe shows how to make Shrimp & Mushroom Vol-au-Vent in a creamy garlic sauce. It is easy and quick. Puff pastry shells hold a rich cream sauce with shrimp and mushrooms. You can serve it as a starter or a light main dish. For a simple side idea, try garlic mushroom toast with it.
why make this recipe
This dish looks fancy but is simple to make. It cooks fast and uses few ingredients. The creamy garlic sauce tastes rich and pairs well with the flaky pastry. It is a good choice when you want something special without a long cook time. If you like baked pasta dishes, you may also enjoy cheesy baked tortellini casserole for another cozy meal.
how to make Shrimp & Mushroom Vol-au-Vent in Creamy Garlic Sauce
- Bake the puff pastry shells as the package says until they are golden and flaky.
- In a skillet, melt butter over medium heat and add minced garlic. Sauté for about 30 seconds.
- Add shrimp. Cook until the shrimp turn pink, about 1–2 minutes per side. Remove shrimp and keep warm.
- In the same skillet, add sliced mushrooms. Cook until they brown and release their juices.
- Sprinkle the flour over the mushrooms and stir to make a light roux. Cook 1 minute.
- Slowly pour in the heavy cream and the broth while stirring. Cook until the sauce thickens and is smooth.
- Season with salt and black pepper.
- Return shrimp to the pan and toss with the sauce. Let it simmer 1–2 minutes to heat through.
- Spoon the creamy shrimp and mushrooms into the warm puff pastry shells. Sprinkle chopped parsley on top and serve.
Ingredients :
- 4 pre-made puff pastry shells
- 1/2 lb shrimp, peeled & deveined
- 1 cup mushrooms, sliced
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 tbsp all-purpose flour
- 1/2 cup heavy cream
- 1/4 cup chicken or seafood broth
- 1/4 tsp black pepper
- Salt to taste
- 1 tbsp chopped parsley
- 1 egg (for egg wash if baking your own shells)
Directions :
- Bake the puff pastry shells according to package directions until golden and flaky.
- In a skillet, melt butter and add garlic. Sauté shrimp until pink, then remove. Add mushrooms and cook until browned.
- In the same pan, sprinkle flour and stir to create a roux. Slowly whisk in cream and broth, stirring until thick and velvety. Season with salt and pepper.
- Return shrimp and mushrooms to the sauce and toss gently to coat, allowing it to simmer for 1–2 minutes.
- Spoon the creamy filling into the warm puff pastry shells, garnish with chopped parsley, and serve immediately.
how to serve Shrimp & Mushroom Vol-au-Vent in Creamy Garlic Sauce
Serve these warm so the pastry stays flaky and the sauce stays creamy. Place one or two vol-au-vents on a small plate. Garnish with extra parsley or a small lemon wedge if you like. Pair with a simple green salad or steamed vegetables.
how to store Shrimp & Mushroom Vol-au-Vent in Creamy Garlic Sauce
Store the filling and shells separately for best texture. Keep the cooled filling in an airtight container in the fridge for up to 2 days. Keep unused puff pastry shells in a sealed bag in the fridge for 1 day. Reheat the filling gently on the stove until hot, then fill warmed shells before serving.
tips to make Shrimp & Mushroom Vol-au-Vent in Creamy Garlic Sauce
- Use medium-high heat for shrimp so they cook fast and stay tender.
- Do not overcook the shrimp. They turn rubbery if left too long.
- If your sauce is too thick, add a little more broth or cream.
- For busy nights, cook the filling ahead and reheat. For another quick, protein-rich option, see high-protein slow cooker garlic butter beef bites.
- If you bake your own shells, brush them with egg wash for a glossy finish.
variation (if any)
- Make it with scallops instead of shrimp.
- Add a splash of white wine to the sauce for more flavor.
- Stir in a little grated Parmesan for extra richness.
- Use mini puff pastry cups to make bite-size appetizers.
FAQs
Q: Can I use frozen shrimp?
A: Yes. Thaw them fully and pat dry before cooking to avoid extra water in the sauce.
Q: Can I make the sauce ahead?
A: Yes. Make the sauce and keep it in the fridge for up to 2 days. Reheat gently before serving.
Q: Can I use store-bought or homemade puff pastry?
A: Both work. Store-bought shells save time. If you bake your own, brush with egg for color.
Q: Is this dish freezer friendly?
A: I do not recommend freezing filled vol-au-vents. Freeze the cooked filling only for up to 1 month. Thaw in the fridge and reheat gently.
Q: How do I make the sauce thinner?
A: Stir in a tablespoon of broth at a time until you reach the texture you want.
Conclusion
For a step-by-step guide and more photos, check this recipe: Easy Creamy Shrimp and Mushroom Vol-au-Vents.
Shrimp & Mushroom Vol-au-Vent in Creamy Garlic Sauce
Ingredients
Method
- Bake the puff pastry shells according to package directions until golden and flaky.
- In a skillet, melt butter over medium heat and add minced garlic. Sauté for about 30 seconds.
- Add shrimp and cook until they turn pink, about 1–2 minutes per side, then remove shrimp and keep warm.
- In the same skillet, add sliced mushrooms and cook until browned and juices are released.
- Sprinkle flour over the mushrooms and stir to make a light roux. Cook for 1 minute.
- Slowly pour in the heavy cream and broth while stirring. Cook until the sauce thickens and is smooth.
- Season the sauce with salt and black pepper.
- Return shrimp to the pan and toss with the sauce, letting it simmer for 1–2 minutes to heat through.
- Spoon the creamy shrimp and mushrooms into the warm puff pastry shells and sprinkle with chopped parsley.