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

An elegant crowd-pleaser perfect for brunch or a fancy night in!

Ingredients :

4 pre-made puff pastry shells (vol-au-vent)

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

Salt to taste

1 tbsp chopped parsley

1 egg (for egg wash if baking your own shells)

How to Make It :

1️⃣ Bake the Puff Pastry Shells:

If using frozen pastry shells, bake according to package directions until golden and flaky. This buttery base brings serious gourmet energy and makes every bite extra fancy.

2️⃣ Sauté Shrimp & Mushrooms:

In a skillet, melt butter and add garlic. Sauté shrimp until pink, then remove. Add mushrooms and cook until browned—this combo is loaded with umami and big flavor vibes.

3️⃣ Make the Creamy Garlic Sauce:

In the same pan, sprinkle flour and stir to create a roux. Slowly whisk in cream and broth, stirring until thick and velvety. Season with salt and pepper—this creamy dream sauce coats everything in rich comfort food goodness.

4️⃣ Bring It All Together:

Return shrimp and mushrooms to the sauce and toss gently to coat. Let simmer for 1–2 minutes. This is next-level seafood filling magic.

5️⃣ Fill & Garnish:

Spoon the creamy filling into the warm puff pastry shells. Garnish with chopped parsley and serve immediately for the ultimate brunch flex.

Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Serving: 4
Calories: ~410 per serving | Protein: ~22g per serving