Mushroom Vol-au-Vents

Instructions

1. Prepare the pastry cases
   If using pre-made vol-au-vent cases, preheat the oven to 200°C (390°F) and bake them for 5-7 minutes until golden. If using puff pastry sheets, cut circles using a 7cm cutter, then use a 5cm cutter to make inner circles halfway through the dough. Brush with egg wash and bake for 15-18 minutes until risen and golden.
2. Sauté the aromatics
   In a large skillet over medium heat, melt the butter with olive oil. Add the diced shallots and cook for 2-3 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
3. Cook the mushrooms
   Increase the heat to medium-high and add the chopped mushrooms to the skillet. Cook for 8-10 minutes, stirring occasionally, until the mushrooms have released their moisture and it has mostly evaporated. The mushrooms should be golden brown.
4. Deglaze and season
   Pour in the white wine and scrape any browned bits from the bottom of the pan. Allow the wine to reduce by half, about 2 minutes. Season with salt, pepper, and stir in the Dijon mustard.
5. Create the creamy sauce
   Reduce heat to medium-low and pour in the heavy cream. Add the fresh thyme leaves. Simmer gently for 5-7 minutes until the sauce has thickened enough to coat the back of a spoon. Adjust seasoning if needed.
6. Fill the vol-au-vents
   Remove the mushroom mixture from heat and stir in the chopped parsley. Spoon the warm mushroom filling into the prepared vol-au-vent cases, filling them generously but not allowing them to overflow.
7. Serve
   Arrange the filled vol-au-vents on a serving platter. Garnish with additional fresh herbs if desired and serve immediately while still warm.