Stuffed vol-au-vents are a very tasty and delicious appetizer that is never missing on the table during the Christmas holidays, such as Christmas Day and New Year’s Eve.

Easy and quick to prepare, they are made with champignons that, after being cooked in a pan, are blended with cooking cream, served on a base of raw champignons seasoned with oil, salt, lemon, and parsley.

So in a single dish, we have crunchiness, creaminess, and freshness.

It’s impossible not to ask for seconds, so count at least two per person.

Ingredients for preparing vol-au-vents

14 oz champignon mushrooms
1/2 cup cooking cream
12 vol-au-vents
salt
to taste extra virgin olive oil
3 cloves garlic
to taste crushed walnuts
3.5 oz champignon mushrooms
1/2 lemon
to taste extra virgin olive oil
to taste fine salt

Tools

1 Pan
1 Baking Tray
Parchment Paper
1 Blender

Steps for preparing the vol-au-vents

To prepare this delicious appetizer, let’s start by cleaning the champignons very well, removing any soil with a knife and slicing them thinly. Alternatively, use pre-cleaned and sliced ones.

Then in a non-stick pan, add a drizzle of extra virgin olive oil and sauté the garlic cloves for a few minutes. Then remove them and add 14 oz of champignons and salt. Cook for about 15-20 minutes, initially on high heat so they release all the water, then on medium-low heat until browned. During cooking, the water will evaporate; the mushrooms should be nice and dry.
Once browned, place them in a blender and blend with the cream until obtaining a paste. Then generously stuff the vol-au-vents and sprinkle them with crushed walnuts. Place them on a baking tray lined with parchment paper and bake at 350°F for 15 minutes.
Meanwhile, season the remaining champignons, previously sliced thinly, with oil, salt, lemon, and parsley and set aside to later add as a side to the vol-au-vents.
Once cooked, remove from the oven, let them rest for a few minutes, plate, and serve… enjoy!