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Creamy mushroom boudin bites

Featured in Snacks and bites for hungry moments.

This delicious twist swaps poultry for boudin in classic puff pastry. Creamy mushroom Porto sauce adds cozy flavor to this fresh update.
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Maria from tastyhush
Updated on Mon, 17 Mar 2025 14:59:01 GMT
Flaky puff pastry shells with creamy mushroom filling, served with a side of fresh greens. Pin it
Flaky puff pastry shells with creamy mushroom filling, served with a side of fresh greens. | tastyhush.com

Some dishes take me right back to my family kitchen, and vol-au-vents are definitely one of them. I've put my own spin on this classic by mixing white pudding with mushrooms. The outcome? Absolutely heavenly - a treat that makes my guests' eyes light up from the very first bite.

A mouth-watering dish I can't resist

In my kitchen I love whipping up meals that tell a story. These golden pastry shells hide a treasure of flavors - tender white pudding and aromatic mushrooms swimming in my creamy Port sauce. Every mouthful brings pure joy - that perfect balance between flaky pastry and the smooth, rich filling inside.

Shopping list for a fantastic feast

  • White pudding: 3 morel-flavored sausages for extra taste
  • Mushrooms: 450g of whatever's in season that I love
  • Puff pastry: 4 rounds, store-bought or homemade depending on time
  • Shallots: 3 fresh ones, chopped small
  • Butter: 40g good quality, slightly salted
  • Flour: 40g to thicken my sauce
  • Stock: 500ml hot chicken broth
  • Port wine: 6cl for flavor
  • Cream: 100ml thick and rich
  • One lemon: To brighten everything up
  • Salt and pepper: Add as much as you want

Easy kitchen steps to follow

The pastry shells:
I stack my pastry sheets and cut my circles with care. A quick egg wash and they go in the oven for 30 minutes at 200°C.
The tasty filling:
I brown my pudding then cook my mushrooms. In the same pan, I soften the shallots, add flour and stock, and let my sauce get silky smooth. A splash of lemon, Port, cream, and I mix everything together.
The finishing touch:
I keep my shells warm and fill them just before serving to keep them crispy. A small lemony salad on the side makes it complete.
Three puff pastry tartlets filled with mushrooms and creamy sauce, arranged on a decorative plate. Pin it
Three puff pastry tartlets filled with mushrooms and creamy sauce, arranged on a decorative plate. | tastyhush.com

My clever cooking tricks

For special celebrations, I go all out with truffle-infused white pudding - such a guilty pleasure. I switch up the mushrooms based on what looks good at the market - chanterelles, porcini, or button mushrooms. I often make the sauce ahead and warm it up gently when guests arrive. Pair with a dry white wine or champagne and you've got magic happening.

Frequently Asked Questions

→ Can I prep these bites ahead?
Yes, the shells can be made a day before and stored airtight. Prepare the filling early too, but only stuff the shells right before serving.
→ What kind of mushrooms should I use?
A mix of button mushrooms, oyster mushrooms, shiitake, or chanterelles works great. Wild mushrooms pack extra flavor.
→ How do I keep the pastry crisp?
Stuff the puffs just before serving, and make sure the sauce isn’t too runny. Warm up the empty shells before filling them.
→ Can I swap out the Porto?
Absolutely! Use Madeira or Cognac instead. For an alcohol-free version, try grape juice with a splash of balsamic vinegar.
→ How do I get high-rising puffs?
Layer the pastry well and don’t press down too hard on the middle cutter. Brushing with egg wash also gives a nice golden finish.

Mushroom boudin bites

Flaky puff pastry filled with creamy mushroom and boudin filling, topped with a rich Porto sauce. A refined take on tradition.

Prep Time
30 Minutes
Cook Time
45 Minutes
Total Time
75 Minutes
By: Maria

Category: Appetizers

Difficulty: Difficult

Cuisine: French

Yield: 6 Servings (6 filled pastries)

Dietary: ~

Ingredients

01 3 white sausages with morels or plain.
02 450 g of mixed mushrooms.
03 4 sheets of puff pastry.
04 1 egg for brushing.
05 3 shallots.
06 40 g of butter.
07 40 g of flour.
08 Juice from 1 lemon.
09 500 ml of chicken stock.
10 6 cl of Port wine.
11 100 ml of thick cream.
12 Salt.
13 Pepper.

Instructions

Step 01

Stack the 4 puff pastry sheets. Cut out 6 large circles using a 9 cm cutter and lightly mark the centers with a 6 cm cutter (don’t cut all the way through). Brush with egg wash, then bake at 200°C for 30 minutes.

Step 02

Slice the sausages into 1.5 cm pieces and finely chop the shallots. Warm up the chicken stock.

Step 03

Brown the sausage pieces in a pan for 15-20 minutes, then set them aside. Cook the mushrooms in the same pan, then combine them with the sausage.

Step 04

Sauté the shallots in butter, then stir in the flour. Gradually add the stock, stirring well between additions. Mix in the lemon juice, Port wine, and cream. Add salt and pepper to taste.

Step 05

Add the sausage and mushrooms into the sauce. Reheat the pastry cases and fill them just before serving.

Notes

  1. Serve with a salad dressed with lemon vinaigrette.
  2. Only fill the pastry right before serving to keep it crunchy.

Tools You'll Need

  • Oven.
  • Round cutters (9 cm and 6 cm).
  • Frying pan.
  • Whisk.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs.
  • Dairy products.
  • Contains gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 28 g
  • Total Carbohydrate: 35 g
  • Protein: 15 g