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Wild Mushroom Ragoût in Puff Pastry Shells

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Are you looking for an elegant but meatless main course?  Try these tender puff pastry shells filled with a savory blend of wild mushrooms with a delicious white wine-balsamic-cream sauce.

  • Prep: 25 minutes
  • Cook: 25 minutes
  • Serves: 6
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Recipe

Ingredients

  • 1 pkg. (10 ounces)  Pepperidge Farm® Puff Pastry Shells, prepared according to package directions

  • 3 tbsp. olive oil

  • 6 cups assorted wild mushrooms (portobello, shiitake, oyster and/or cremini), cut into quarters

  • 1 clove garlic, minced

  • 2 tbsp. chopped fresh rosemary leaves

  • 2 tbsp. chopped fresh thyme leaves

  • 1/4 cup white wine

  • 1/4 cup balsamic vinegar

  • 1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup

  • 1/2 cup milk

  • 1 tbsp. chopped fresh parsley

Directions

  1. Prepare the pastry shells according to the package directions.

  2. Heat the oil in a 10-inch skillet over medium-high heat.  Add the mushrooms, garlic, rosemary and thyme.  Cook until the mushrooms are tender, stirring often.

  3. Stir the wine and vinegar in the skillet.  Cook until the liquid is reduced by half.  Stir in the soup and milk and heat to a boil.  Stir in the parsley.

  4. Spoon the mushroom mixture into the pastry shells.  Serve immediately.

Watch a how-to demonstration of this recipe technique.

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Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Tip

Place Puff Pastry shells on ungreased baking sheets with “top” facing up. Place pastry shells about 2 inches apart on baking sheet.

To ensure that Puff Pastry shells will rise evenly, score the sides horizontally with a small knife.

Unfilled baked Puff Pastry shells may be stored in an airtight container at room temperature for up to 2 days.

Always bake Puff Pastry shells in a preheated 425°F oven. Do not bake shells in a microwave or a toaster oven.

Inspiration

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On Social Media, Use #Puffpastry

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