Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Don F. Easley      

Recipe Categories:

    Wild Mushroom Ragoût /Puff Pastry Shell

    Source of Recipe

    Master Chef Don's 2009 Collection

    Recipe Introduction

    Bake: 15 minutes
    Cool: 30 minutes
    Grill: 15 minutes

    Serves: 6

    List of Ingredients

    1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells
    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 dried rosemary leaves
    2 tablespoons chopped fresh dried thyme leaves
    1/4 cup white wine
    1/4 cup balsamic vinegar
    1 can (10 3/4 ounces)Condensed Cream of Mushroom Soup OR Condensed 98% Fat Free Cream of Mushroom Soup
    1/2 cup milk OR heavy cream
    1 tablespoon chopped fresh parsley


    Heat oven to 400°F. Bake and cool pastry shells according to package directions.

    Heat oil in 10-inch skillet over medium-high heat. Add mushrooms, garlic, rosemary and thyme. Cook and stir until tender.

    Stir wine and vinegar into skillet. Cook until liquid is reduced by half.

    Stir soup and milk into skillet. Heat to a boil. Stir in parsley. Season to taste.

    Divide mushroom mixture among shells. Serve immediately.




previous page | recipe circus home page | member pages
mimi's cyber kitchen |