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Easy Creamy Shrimp and Mushroom Vol-au-Vents

These creamy shrimp and mushroom vol-au-vents will be a new favorite for sure!

Light and flaky puff pastry shells are smothered with a creamy mushroom and shrimp sauce for a sophisticated but shockingly simple dish that’s perfect for company or an easy weeknight meal.

close up of a shrimp vol au vent.

What are Vol-au-Vents?

Vol-au-vents are a really popular dish up here in Quebec. If you’re not familiar, a vol-au-vent (which means “blow in the wind” in French) is a round, light, and flaky puff pastry shell with a sort of crater in the center that you fill and top with something.

That something is usually a creamy sauce that can be made with chicken or fish, or some other type of seafood. Mushroom vol-au-vents are a delicious vegetarian variation.

The shells can also be bite-sized and filled with any savory mixture for a sophisticated appetizer, or “bouchée” (“bite” in French). Pretty much anything goes for the filling. Puff pastry is a blank canvas for your wildest imaginings!

If you’ve never made vol-au-vents you’ll be amazed at how quick and easy they are for something that sounds and looks so fancy.

Where can I find vol-au-vent shells?

My grocery store sells large vol-au-vent shells (or “cases”) in the bakery section. You may also find them frozen. The smaller bite-sized ones might be easier to find.

If you have any trouble getting your hands on them, they are really easy to make at home with a couple of sheets of regular puff pastry. You can see how to make them in this video from Taste of Home.

Vol-au-vent fillings

I love to make vol-au-vents with tiny local shrimp. They are sweet and delicious and their small size doesn’t overwhelm the delicate puff pastry.

Any shrimp will work, though I think the smaller the better for this recipe. The tiny shrimp I buy are 80-100 count per pound. Here’s a handy shrimp sizing chart from the Striped Spatula.

I like to buy pre-cooked shrimp for this, and just toss them in at the end to save time, but you can also buy raw shrimp and give them a quick pan fry before folding into the mushroom sauce.

Other filling ideas:

  • Chicken: The most popular vol-au-vent filling is definitely chicken. Chicken vol-au-vents are reminiscent of chicken pot pie, without the trouble of pie dough to deal with. You can use a shredded rotisserie chicken and make it extra easy on yourself.
  • Fish: salmon, cod, haddock or any firm-fleshed fish works well.
  • Vegetables: If you want to keep it vegetarian, hearty mushrooms are a great choice. Peas, broccoli, carrots, corn, bell peppers or a mix of these work well too.
  • Seafood: Besides shrimp, scallops, clams, or mussels are great too. Crawfish, if you have access to those, would be wonderful!

Here’s how I make them!

Step-by-step shrimp and mushroom vol-au-vents

  1. In a large pan over medium heat, melt 4 tablespoons of butter. Add a minced garlic clove and cook until fragrant, about 30 seconds.
  2. Add 8 oz of sliced mushrooms to the pan, and cook, stirring occasionally until the mushrooms begin to brown, about 3 minutes more.
sauteeing mushrooms in butter and garlic.
  1. Add a 1/4 cup of flour to the pan, and whisk to combine with the mushrooms. Cook, whisking constantly, another 2-3 minutes.
  2. Slowly add the warm milk to the pan, whisking constantly until smooth.
Stirring flour and milk into sauteed mushrooms for sauce.
  1. Bring the sauce to a simmer and cook, stirring frequently, until thickened, about 5 minutes longer.
  2. Season to taste with salt and pepper, and a squeeze of lemon juice.
Simmering and seasoning mushroom sauce for vol-au-vents.
  1. Add the shrimp to the pan and stir to coat and heat them.
Tiny shrimp added to a mushroom sauce.

8. Ladle over warmed puff pastry vol-au-vent shells. Sprinkle with fresh chopped parsley if desired.

A plate of shrimp and mushroom vol-au-vents with sauce in pan in the background.

What goes well with shrimp and mushroom vol-au-vents?

I like to serve these with something green and a little acidic on the side to balance the creamy sauce. Try a green salad like this pear and arugula salad or this easy fall salad with maple vinaigrette.

If you want to impress company with an easy French Canadian dessert, I HIGHLY recommend this dreamy sugar pie.

Closeup of a shrimp and mushroom vol-au-vent on a blue plate.

Easy Shrimp and Mushroom Vol-au-Vents

Light and flaky puff pastry shells are smothered with a creamy mushroom and shrimp sauce for a sophisticated but shockingly simple dish that's perfect for company or an easy weeknight meal.
5 from 1 vote
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Course: Main Dish
Cuisine: French, French Canadian
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 servings (2 shells per serving)
Calories: 817kcal
Author: Ann Otis


  • 4 tablespoons butter
  • 1 clove garlic minced
  • 8 oz mushrooms
  • 1/4 cup all-purpose flour
  • 2 1/2 cups milk warmed
  • 2 cups about 10 oz tiny cooked shrimp
  • 8 puff pastry shells
  • squeeze of lemon juice
  • salt and pepper to taste
  • chopped fresh parsley for garnish


  • Melt the butter in a large skillet over medium heat. Add the garlic and cook 30 seconds. Add mushrooms and cook, stirring occasionally, until the mushrooms are lightly browned, about 3 minutes more.
  • Add the flour and cook, stirring, for another 2-3 minutes.
  • Slowly stir in the warm milk and continue stirring until it starts to bubble. Cook stirring occasionally until slightly thickened, about 5 minutes longer.
  • Taste and add salt, pepper, and lemon juice to taste. Simmer for another minute or two.
  • Add the shrimp and simmer another 2-3 minutes until heated through.
  • Ladle over the vol-au-vent shells and sprinkle with freshly chopped parsley if desired.



Shrimp may be swapped with any protein, or left out entirely and replaced with extra mushrooms or other vegetables for a vegetarian version
Vol-au-vent shells may be sold frozen, or in the bakery section. They can also be made easily from store bought puff pastry sheets (see this Taste of Home video for a tutorial)


Calories: 817kcal | Carbohydrates: 58g | Protein: 27g | Fat: 53g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 207mg | Sodium: 900mg | Potassium: 505mg | Fiber: 2g | Sugar: 10g | Vitamin A: 598IU | Vitamin C: 4mg | Calcium: 282mg | Iron: 4mg
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