Wild Mushroom Cups

Sautéed mushrooms combine with garlic, heavy cream and black pepper to make a simply delicious filling for tender, flaky puff pastry cups. Serve them at your next dinner party for a scrumptious appetizer that’s guaranteed to impress!
  • prep: 35 minutes
  • cook: 20 minutes
  • stand: 10 minutes
  • Serves: 24

Recipe

Ingredients

  • 2 tablespoons butter
  • 1 clove garlic, minced
  • 8 ounces assorted wild mushrooms(portobello, shiitake and/or cremini), finely chopped (about 2 1/4 cups)
  • 1/2 teaspoon dried thyme, crushed
  • 1 cup heavy cream
  • 1/4 teaspoon freshly ground black pepper
  • 1 package (9.5 ounces) Puff Pastry Cups, prepared according to package directions
  • 3 tablespoons chopped fresh parsley

Directions

  1. Heat the butter in a 10-inch skillet over medium heat. Add the garlic and cook and stir for 30 seconds. Add the mushrooms and thyme. Cook for 5 minutes or until the mushrooms are tender and the liquid is evaporated, stirring often.

  2. Stir the heavy cream and black pepper in the skillet and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the mushroom mixture is thickened. Remove the skillet from the heat and let stand for 10 minutes.

  3. Spoon about 2 teaspoons mushroom mixture into each pastry cup. Sprinkle with the parsley.

Cups Recipe

Watch a how-to demonstration of this recipe technique.

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

Always bake Puff Pastry Cups in a preheated 400° F oven. Do not bake Cups in a microwave or a toaster oven.

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

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

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