Preheat the oven:
Preheat your oven to 180°C (350°F). If your vol-au-vent cases need baking, place them on a tray and bake for 10–12 minutes until golden and crisp. Let cool slightly.

Sauté the mushrooms:
In a large pan, heat the butter and olive oil over medium heat. Add the onion and garlic, and sauté for 2–3 minutes until soft and fragrant.

Cook the filling:
Add the mushrooms and thyme. Cook for 6–8 minutes, stirring occasionally, until the mushrooms are soft and the liquid has mostly evaporated.

Add cream:
Reduce heat to low. Stir in the cream and cream cheese (if using). Simmer gently for 2–3 minutes until thick and creamy. Season with salt and black pepper to taste.

Fill the cases:
Spoon the warm mushroom mixture into each vol-au-vent case. Optional: sprinkle a bit of cheese on top and place under the grill for 1–2 minutes until melted.

Garnish and serve:
Top with chopped parsley and serve warm as a starter, canapé, or light lunch with a salad.

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