Discover how to prepare delicious puff pastry and Portobello canapés, an elegant and easy option for your appetizers. These canapés, also known as vol-au-vents, consist of a crispy puff pastry base filled with a tasty mixture of Portobello mushrooms and caramelized onion. Originally from French cuisine, vol-au-vents have become a classic in international gastronomy, perfect for parties, gatherings, or as a sophisticated starter.
The recipe combines the flaky, golden texture of the pastry with the earthy flavor of Portobellos, enhanced with Parmesan cheese and chives. It is ideal for those seeking a flavorful bite without complications, as the puff pastry is ready-made and you only need to assemble the rings and fill them. It also admits variations: you can substitute other mushrooms for Portobellos, add a touch of truffle, or even make vegetarian or vegan versions using margarine and omitting the egg.
The preparation is simple: cut circles of puff pastry, stack them to form the edge, bake, and fill with the onion and mushroom mixture. The result is an appetizer that will impress your guests and that you can customize with your favorite sauces.
Cook
30 min
Servings
8
With a cookie cutter we will cut circles, reserve the bases, and the rest of the circles with another smaller cookie cutter we will remove the central part leaving a ring.
We paint the base with an egg, put a ring on top of it, we repaint and we will put another ring on top of which we will also paint with an egg and we will prick the central part of the base with a fork, reserve it in the fridge while we preheat the oven to 190 degrees heat up and down.
Put the onion cut in a feather in a pan, when it starts to become transparent, add the water and let it cook until the water evaporates.
Add the sliced mushrooms and cut again in the center, season and cook until the mushrooms are tender.
We bake the volovanes for 15 minutes, (we all know that the puff pastry goes in the direction he wants 😅😅 so if it loses its shape don't be scared) we let it warm for a few minutes.
We put the mushroom filling, we sprinkled grated Parmesan cheese, and a little chives, with the centers that were left over, I painted them with eggs and I joined three circles, which once baked I opened them in half and put Nutella, (nothing is thrown away here).
