Go Back
+ servings
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.
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