Wild Mushroom Ragoût in Puff Pastry Shells

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
  • total: 50 minutes
  • Serves: 6

Recipe

Ingredients

  • 1 package (10 ounces)  Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
  • 3 tablespoons olive oil
  • 6 cups assorted wild mushrooms(portobello, shiitake, oyster and/or cremini), cut into quarters
  • 1 clove garlic, minced
  • 2 tablespoons chopped fresh rosemary leaves
  • 2 tablespoons chopped fresh thyme leaves
  • 1/4 cup white wine
  • 1/4 cup balsamic vinegar
  • 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
  • 1/2 cup milk
  • 1 tablespoon 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.

Shells 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 Shells in a preheated 425° F oven. Do not bake Shells in a microwave or a toaster oven.

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

To recrisp Puff Pastry shells, place them in a 400° F oven for 5 minutes.

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

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