Savory Mushroom Vol-au-Vent

1.Preheat the oven to 200°C (390°F). Line a baking sheet with parchment paper.

2.On a lightly floured surface, roll out the puff pastry to about 1/4 inch thickness. Using a round cutter, cut out circles of pastry. Use a smaller cutter to cut out the centers of half of these circles to create rings.

3.Place the full circles on the prepared baking sheet. Brush the edges with beaten egg. Place the rings on top of the full circles to form a raised edge. Brush the tops with more beaten egg.

4.Prick the centers with a fork to prevent them from rising too much. Bake in the preheated oven for 15-20 minutes or until golden and puffed. Remove from oven and let cool slightly.

5.In a large skillet, heat the butter and olive oil over medium heat. Add the shallot and garlic, cooking until soft and fragrant, about 2 minutes.

6.Add the chopped mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms are golden brown and any liquid has evaporated, about 5-7 minutes.

7.Stir in the thyme and parsley, cooking for an additional minute. Season with salt and black pepper to taste.

8.Reduce the heat to low and stir in the heavy cream and Parmesan cheese. Cook until the mixture is creamy and thickened, about 2 minutes. Remove from heat.

9.Spoon the mushroom mixture into the center of each vol-au-vent shell. Serve warm, garnished with additional parsley if desired.