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Recipe by Elaine Luxton - Inspired by the Novel, The Widows of Champagne

Shrimp and Mushroom Vol-au-vents

Succulent Shrimp and Earthy Mushrooms in an herby and decadent cream sauce paired with crispy light puff pastry… a taste sensation.
This recipe can easily be turned into an exceptional meatless Mushroom Vol-au-Vents main course or superb appetizers by simply omitting the shrimp.
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Servings: 6
Ingredients Method

Ingredients
  

  • 1 box 2 sheets thawed puff pastry or box of puff pastry shells
  • flour for dusting
  • 1 egg, beaten
  • ¾ cup Sparkling Wine or Champagne (for this recipe I used Underwood canned Sparkling Wine from Oregon)
  • 1 tbsp olive oil
  • 1 small shallot, minced
  • ¾ cup Bella sliced mushrooms
  • ¾ pound uncooked shrimp
  • ¾ cup heavy cream
  • Salt & Pepper to taste
  • Small Pinch of Nutmeg
  • 1½ tbsp fresh chives, minced
  • 1½ tbsp fresh dill, minced
  • 1 Lemon, Optional for adding fresh squeezed lemon juice before serving.

Method
 

FOR PUFF PASTRY-If making your own shells
  1. Roll puff pastry sheets one at a time out on a lightly floured worksurface until about approx. 16 x 16 inches. Using a round or square 3.5-inch cutter, cut out 12 circles/squares from the pastry. Place 6 onto a parchment paper lined baking sheet, then use a 2.5-inch cutter cut out the center of the remaining 6 shapes and make the outer rings or squares. (See picture below)
    Brush the 6 circles/squares on the parchment paper with beaten egg, then neatly lay over the outer rings/squares onto each. Prick the middles with a fork. Brush everything with more beaten egg. Chill for 20 minutes.
    Heat the oven to 400 degrees. Give all the pastry another good brush with egg, then put into the oven for 15-20 minutes until risen and golden. Remove from oven and allow to cool.
TO MAKE THE CREAMY SHRIMP AND MUSHROOM SAUCE
  1. Pour the Sparkling wine (or champagne) into a small pan and reduce by 1/2. Take care not to let it boil.
    Add olive oil to frying pan and over medium heat, add shallot and mushrooms, stir for 2-3 minutes. Add the shrimp and cook for 2-3 minutes on each side (when the flesh of the shrimp at the base of that crevice turns from translucent to opaque, the shrimp is done). The Shrimp will cook a little longer in the sauce so better to undercook than to overcook. Also make sure that the liquid has evaporated from the mushrooms and they are golden brown.
    Lower temperature to medium-low. Add the reduced Sparkling Wine and stir for 1 minute.
    Add in the cream, season lightly with salt and lots of black pepper, and reduce until a thick coating consistency. Stir in the nutmeg, dill and chives.
    Spoon the mixture into the center of pushed down vol-au-vents, traditionally you remove the center and use it as a top but I like the crispy center underneath the sauce.
    Optional-Squeeze some fresh lemon juice over the sauce and serve.
    Garnish with fresh Dill.