Mushroom Vol-au-vents: The easiest holiday appetizer you never knew you needed.
These creamy mushroom vol-au-vents sound crazy fancy but are actually so simple. They're basically the appetizer equivalent of that friend who studied abroad in France and just wont let it go..."It's pronounced Vee-oh-nYaaaaahy".
I recently served these cute little mushroom apps. at Thanksgiving and it was cheaper, easier, and even more impressive than any store-bought charcuterie board. The great thing about these mushroom vol-au-vents *que french accent and hand gesture* is that they're SO easy. The pastry shells are pre-bought; so getting those ready is as simple as popping them into the oven, and you can make the mushroom mixture ahead of time, making these the most stress-free holiday appetizer you ever did see.
1 pkg. pre-cut puff pastry shells (6)
6 slices Bacon
1/2 lb Shitake Mushrooms
1/4 lb Oyster Mushrooms
2 tbsp. Butter
2 tsp. Dried Thyme
3-4 Cloves Garlic, Minced
1 tbsp. Dijon Mustard
1 tbsp. Worcestershire Sauce
1 c. Dry White Wine
2 c. Heavy Cream
1/2 c. Grated Pecorino Romano Cheese
2 tsp. Chopped Fresh Thyme
S+P. To taste
1. Cook puff pastry shells according to directions. Remove the middles and eat or toss them. 2. Cook bacon over a medium heat in a cast iron skillet until crisp but not overly crumbly. Remove bacon from skillet and set aside Remove skillet from heat but don’t clean it. 3. Clean mushrooms of any dirt using a damp dish cloth. Remove any extra large or woody stems from the Shitakes and cut the Oyster mushrooms from their stems. Chop mushrooms roughly. (1/2 inch pieces). 4. Using the same cast iron skillet on medium high, and add mushrooms to the left over bacon fat. (If it doesn’t seem like enough add a little Avocado oil. HOWEVER the mushrooms will absorb oil like a sponge so resist the urge to keep adding oil to the pan.) 5. Sear mushrooms, stirring occasionally for 5 minutes. Turn heat down to medium. Add the butter, shallot and dried thyme and cook for 2-3 minutes more, until mushrooms are tender. 6. Add the garlic, Dijon, and Worcestershire sauce and stir into mushrooms. Cook 1 minute. Add the wine or the stock to the pan to deglaze. Stir to get any bits off the bottom. Cook until most of the liquid has evaporated. 7. Add the heavy cream and simmer until the sauce is thick and has changed a light amber color, stirring frequently. About 10 minutes. 8. Taste and add salt and pepper. Off the heat, stir in the fresh thyme and the pecorino Romano Cheese.
9. Let filling cool for 15 minutes. Fill the centers of the puff pastry shells with the mushroom mixture using a spoon. Garnish them with pieces of bacon and more fresh thyme.