Thank you to the Mushroom Council for sponsoring this post. Make the pledge to be a blenditarian and share what drives you to do better!
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.
Spring entertaining time is here, and once again, the almighty puff pastry comes to the rescue - with help of one of my favorite veggies!
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
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!
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.
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!
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.
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.
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
Mushroom Vol-au-Vents (aka Meaty Mushroom Puff Pastry)
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
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 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
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:
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
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.
Kristy Bullard says
These look amazing! I’m pinning this recipe for later. These would be perfect to serve at my niece’s bridal shower!
Marlynn | UrbanBlissLife says
Thank you so much, Kristy! Congratulations to your niece! That's exciting!
Catherine @ Ten Thousand Hour Mama says
I first encountered the idea of blending mushrooms with meat at Alta Bira and was so impressed! It's a wonderful way to eat less meat, which helps the environment, without sacrificing flavor. Cheers!
Marlynn | UrbanBlissLife says
Agreed! I love it! Thanks, Catherine!
Create/Enjoy (@SuzannahStanley) says
Mmmm, meat and mushrooms, yum! Love how you made them look so springy, too!
Marlynn | UrbanBlissLife says
Thank you so much! :)
Denay DeGuzman says
I am a huge fan of mushrooms AND puff pastry. So these gorgeous mushroom puff pastry cups have me salivating! I can hardly wait to make this recipe on Sunday.
Marlynn | UrbanBlissLife says
Let me know how you like them! Thank you! :)
Helene D'Souza says
Vol-au-vents is a traditional recipe in our family. My mum used to make it on Sundays for dinner before serving up a vegetable soup and in France my family would make it during festive days. Yours looks delicious! :)
Marlynn | UrbanBlissLife says
What a fun tradition! Thanks so much, Helene!
Brian Jones says
Wow, now that really is a blast from the past, I love retro food so these vol-au-vents are right up my street!
Marlynn | UrbanBlissLife says
Yay! :) Thanks, Brian!
Shashi at SavorySpin says
I love mushrooms too - and loving theselittle puffs! They are perfect for entertaining or even for a Netflix binge night!
Marlynn | UrbanBlissLife says
Right? I love the versatility of them! :)
Marie - Not Enough Cinnamon says
They sound amazing, perfect for entertaining (guests, or... yourself ;)). I love the idea of blending mushrooms and meat for a healthier filling. Mushrooms are the best for that! Yum
Marlynn | UrbanBlissLife says
Agreed! Thank you, Marie! :)
Bintu | Recipes From A Pantry says
I'm a big mushroom fan so these vol-au-vent's are right up my street, they look so tasty!
Marlynn | UrbanBlissLife says
Who doesn't like mushrooms! ;)
Joan Cajic says
These look really delicious and they look pretty nice too. This would be the best way to hide mushrooms from my son since he says he hates them.
Marlynn | UrbanBlissLife says
He'll never know! LOL :) Thanks, Joan!
Jennifer Maune | Maune Legacy says
These look delicious! And the presentation of them makes them perfect to serve as an appetizer at a party. Can't wait to try the recipe!
-Jennifer
Cat Chiang says
OMG I'm so hungry reading this recipe! Love the idea and would love to try it out!
Marlynn | UrbanBlissLife says
If you do, let me know how you like it! :)
Erin @ Platings and Pairngs says
These are such an impressive appetizer!!! They would be perfect for Easter Brunch!
Marlynn | UrbanBlissLife says
They would be great for Easter! Thank you, Erin!
Lindsay AFM says
These sound fantastic! My husband would love them!
Marlynn | UrbanBlissLife says
Thanks so much, Lindsay!
Toni says
These look incredible! Perfect for an Easter brunch!
Marlynn | UrbanBlissLife says
Right? Thanks, Toni!
Lauren says
I love mushroom everything so I need to try these!
Lauren
Marlynn | UrbanBlissLife says
I'm with you there! :)
Kelsey says
Yum! Your puff pastry designs are so pretty!
Marlynn | UrbanBlissLife says
Thanks so much, Kelsey! :)
Diana Tidswell says
Oh, I am badly craving for this! I would love to try making this. This is so good, this will be a huge hit!
Marlynn | UrbanBlissLife says
If you make them, you'll have to let me know how you like them!
Rolecosplay says
Wow, this looks yummy, nice recipe!
Marlynn | UrbanBlissLife says
Thank you! :)
Meg says
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.
Marlynn | UrbanBlissLife says
You definitely could! Thanks so much, Meg!
Kiersten says
Wow! This mushroom puff looks delicious! Thanks, Marlynn for the recipe!
Marlynn | UrbanBlissLife says
Of course! I'm glad you enjoyed the post! Thanks, Kiersten!
Jamie says
I LOVE mushrooms and this looks great!