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Shrimp Mushroom Vol-au-Vent with creamy garlic sauce in a pastry shell

Shrimp & Mushroom Vol-au-Vent in Creamy Garlic Sauce

A delightful dish featuring flaky puff pastry shells filled with a creamy, garlicky mixture of shrimp and mushrooms. Perfect for weeknight dinners or small gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: French
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Filling
  • 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
  • 1 tbsp chopped parsley for garnish
  • 4 pieces pre-made puff pastry shells (vol-au-vent) or homemade, if preferred
  • 1 egg for egg wash if baking your own shells

Method
 

Preparation
  1. Bake the puff pastry shells according to package directions until golden and flaky.
  2. In a skillet, melt butter and add garlic. Sauté shrimp until pink, then remove from the pan.
  3. Add mushrooms to the same pan and sauté until browned.
  4. Sprinkle flour into the pan and stir to create a light roux.
  5. Slowly whisk in heavy cream and broth, stirring until the sauce thickens. Season with salt and pepper.
  6. Return shrimp and mushrooms to the sauce and toss gently to coat. Let simmer for 1–2 minutes.
  7. Spoon the creamy filling into the warm puff pastry shells. Garnish with chopped parsley and serve immediately.

Notes

To avoid overcooking shrimp, use medium heat. If sauce gets too thick, thin with a splash more broth or cream. For added flavor, you can squeeze lemon or add smoked paprika. For a cheesy variation, explore Garlic Parmesan sauce options.