Wild Mushroom Ragoût /Puff Pastry Shell
Source of Recipe
Master Chef Don's 2009 Collection
Bake: 15 minutes
Cool: 30 minutes
Grill: 15 minutes
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.