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    Urban Bliss Life » Blog » Mushroom Vol-au-Vents

    Published: March 14, 2018 / Updated: July 1, 2022 by Marlynn Jayme Schotland · This post may contain affiliate links.

    Mushroom Vol-au-Vents

    97 shares
    Jump to Recipe

    These dairy-free Meaty Mushroom Vol-au-Vents are fantastic hearty appetizers to serve at dinner parties, or to serve as side dishes with dinner.

    Meaty Mushroom vol-au-vents

    Spring entertaining time is here, and once again, the almighty puff pastry comes to the rescue - with help of one of my favorite veggies!

    Mushroom vol-au-vents on plate

    I love making vol-au-vents for parties, or even for side dishes for family dinners.

    Vol-au-vents are basically stuffed puff pastry cups. They are usually stuffed with some sort of meat and cream sauce, but today's recipe proves you do NOT need a lot of meat or heavy cream to make these hearty appetizers so delicious and satisfying!

    Making Dairy-Free Meaty Mushroom Vol-au-Vents

    Meaty Mushroom Puff Pastry appetizer recipe

    This dish starts with store bought or homemade puff pastry sheets. Most common store brands are vegan - they use vegetable oil instead of butter - but you can check the label of your store brands just in case.

    To make the puff pastry cups, you simply take two sheets of puff pastry, cut out 18 3-4" circles, then take half of those circles and cut out 1-2" center circles. Place the one with the cut-out circle on top of the whole circles, and that creates the cup as the pastry bakes!

    Puff Pastry

    I always like to make little designs with the extra puff pastry dough, and made some small stars, flowers, and leaves with this latest batch.

    While the puff pastry is baking in the oven, it's time to make the filling.

    Mighty Mighty Mushrooms

    The star of this dish is in the main attraction in the filling: the mighty mighty mushroom.

    I love mushrooms. They're fat-free, cholesterol free, low in calories, and provide important nutrients like vitamin D, B vitamins, antioxidants and potassium. I use them for my fast lunch recipes, to help bulk up chilis and stews, and love them simply sautéed with some white wine and vegan butter.

    meat and mushrooms in pan

    In recipes like this one, I blend finely chopped mushrooms with meat to create more delicious, nutritious and sustainable meals. This is also an easy way to get some hearty nutritious vegetables onto the plate!

    Meaty Mushroom Puff Pastry appetizer recipe

    The mushrooms, ground turkey, garlic, and herbs sauté up fairly quickly in vegan butter, and the puff pastry is usually done baking around the same time the filling is done cooking. 

    Meaty Mushroom Puff Pastry appetizer recipe

    Allow the puff pastry to rest for a couple of minutes before filling. Then garnish with fresh tarragon, thyme, or micro arugula, as I did here.

    puff pastry with spoons

    Blenditarian Pledge

    I love this dish for mushroom vol-au-vents because it's super delicious but also very satisfying, and doesn't involve too much meat. The mushrooms really help add some richness and depth to this dish, and bring out the flavor of the herbs quite nicely.

    I've long been a Blenditarian - someone who combines mushrooms with meat in recipes - because I adore mushrooms, and it's important for me to always provide some vegetables at every meal. Blending mushrooms and meat into the main entree, side dish, or appetizers is an easy - and tasty! - way to accomplish that.

    Are YOU a Blenditarian too? Make the pledge to be a blenditarian and share what drives you to do better! Plus: take the monthly Blenditarian Challenge (you could win $250!)

    Mushroom Vol-au-Vents Recipe

    appetizers on a platter

    Meaty Mushroom Puff Pastry Cups appetizer recipe

    Mushroom Vol-au-Vents (aka Meaty Mushroom Puff Pastry)

    5 from 13 votes
    Prep Time: 10 minutes mins
    Cook Time: 25 minutes mins
    Total Time: 35 minutes mins
    Recipe by Marlynn Schotland
    This is a delicious, hearty appetizer or side dish that's dairy-free and perfect for spring entertaining!
    Servings: 8 people
    Calories: 410kcal
    PRINT PIN RATE 🤍 SAVESaved!

    Ingredients

    • 1 package puff pastry sheets (2 sheets)
    • 1 egg, lightly beaten
    • 2 tbsp vegan butter
    • ½ lb ground turkey
    • 1 cup cremini mushrooms, finely chopped
    • 2 garlic cloves, minced
    • ½ cup almond milk
    • 1 tsp tarragon, finely chopped
    • 1 tsp thyme, finely chopped
    • 1 tbsp lemon juice
    • 1 tbsp dairy-free sour cream
    • optional: garnish of herbs
    Get Recipe Ingredients

    Instructions

    • Preheat oven to 400 degrees F.
      Cover two baking sheets with parchment paper. Set aside. 
    • Thaw puff pastry according to package directions. Once thawed, place flattened sheets onto a cutting board and use a 4" circle cookie cutter to cut out 18 circles. Then using a 2" circle cookie cutter, cut out center circles in half (9) of those circles. Place full circles spread out an inch or so apart onto the parchment paper-covered baking sheets. Brush each with egg wash. Top each of those with a pastry circle that has a center circle cut out. Brush each top with egg wash. Use a small knife or fork tines to gently place small slits on the puff pastry. Bake at 400 degrees for 10-12 minutes, until the pastry has browned nicely. When done, remove from oven and let cool slightly at room temperature.
    • While the puff pastry circles are baking, heat butter over medium-high heat in a medium or large sauté pan. Once butter melts, add ground turkey. Sauté until just brown, about 2-4 minutes. 
    • Add mushrooms and garlic to the pan and sauté for another 2 minutes or so, just until the mushrooms and garlic soften. 
    • Add almond milk, thyme, and tarragon to the pan. Stir ingredients and sauté together for another minute or two. 
    • Turn off heat, then add lemon juice and sour cream to the pan, and stir filling ingredients together. 
    • Fill each puff pastry cup with a tablespoon or two with filling. Garnish with fresh herbs. Serve immediately. 

    Notes

    If serving this as an appetizer, it should serve 8 people at 2 puff pastry cups per person. 
    Tried this recipe?Please leave a star rating and comment! Then snap a pic of your dish and share it on social media. Tag @UrbanBlissLife and #UrbanBlissLife!

    Nutrition

    Calories: 410kcal | Carbohydrates: 29g | Protein: 12g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 228mg | Potassium: 184mg | Fiber: 1g | Sugar: 1g | Vitamin A: 194IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 2mg

    Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.

    If you make this recipe, share it on Instagram with #UrbanBlissLife and tag @UrbanBlissLife. I'd love to see what you make! And if you like this recipe, please do me a huge favor and leave a star rating. Thank you, sweet friends!

    WINE PAIRING BLISS

    Pacific Crest Chardonnay wine pairing

    Pair this wine with a lovely Chardonnay, like this Pacific Crest Chardonnay ($16.99) from the Pacific Northwest Columbia Valley. It's well-balanced, and has slightly sweet (but not overpowering) notes of honey, apple, and pear that would help balance out the earthiness of these mushroom puff pastry cups.

    PIN IT:

    Meaty Mushroom Puff Pastry Cups appetizer recipe

    More Spring Recipes & Entertaining Ideas

    • Mushroom Sausage Lettuce Wraps
    • Easy Salmon with Spring Vegetables
    • How to Host the Ultimate Wine Pairing Party
    • Easy Spring Mini Fruit Tarts 

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      Reader Interactions

      Comments

      1. Jamie says

        March 22, 2018 at 9:08 pm

        I LOVE mushrooms and this looks great!

        Reply
      2. Kiersten says

        March 17, 2018 at 4:16 am

        5 stars
        Wow! This mushroom puff looks delicious! Thanks, Marlynn for the recipe!

        Reply
        • Marlynn | UrbanBlissLife says

          March 21, 2018 at 7:38 pm

          Of course! I'm glad you enjoyed the post! Thanks, Kiersten!

      3. Meg says

        March 16, 2018 at 1:58 pm

        5 stars
        I never considered myself a "blenditarian" but I do like mushrooms. These days I'm more of a "flexitarian" with dairy. I do love mushrooms, though, and I imagine you could use Beyond Meat or even seitan to make these totally vegan. Beautifully photographed, too.

        Reply
        • Marlynn | UrbanBlissLife says

          March 21, 2018 at 7:37 pm

          You definitely could! Thanks so much, Meg!

      4. Rolecosplay says

        March 16, 2018 at 3:13 am

        5 stars
        Wow, this looks yummy, nice recipe!

        Reply
        • Marlynn | UrbanBlissLife says

          March 21, 2018 at 7:36 pm

          Thank you! :)

      5. Diana Tidswell says

        March 16, 2018 at 2:53 am

        Oh, I am badly craving for this! I would love to try making this. This is so good, this will be a huge hit!

        Reply
        • Marlynn | UrbanBlissLife says

          March 21, 2018 at 7:36 pm

          If you make them, you'll have to let me know how you like them!

      6. Kelsey says

        March 16, 2018 at 12:08 am

        Yum! Your puff pastry designs are so pretty!

        Reply
        • Marlynn | UrbanBlissLife says

          March 21, 2018 at 7:35 pm

          Thanks so much, Kelsey! :)

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      Marlynn Jayme Schotland 2021 profile pic

      Hi! If you're looking for easy, fast, delicious family-friendly recipes, wine pairings, and travel tips, you've come to the right place! I'm Marlynn - a cookbook author, writer, photographer, and mom of two teenagers + a lovable lab retriever. I hold a WSET 2 with Distinction in wine, and am a member of Society of American Travel Writers (SATW) and the International Food, Wine, and Travel Writers Association (IFWTWA).

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