Wild Mushroom Ragoût in Puff Pastry Shells

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Serving size:6
Prep Time:
Total Time:
Wild Mushroom Ragoût in Puff Pastry Shells

Ingredients

  • 1 package (10 ounces) <a href="http://www.campbellskitchen.com/" target="blank">Pepperidge Farm® Puff Pastry Shells</a>
  • 3 tbsp olive oil
  • 6 cup 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) &lt;a href=
  • 1/2 cup milk
  • heavy cream
  • 1 tbsp chopped fresh parsley

Directions

Prepare the pastry shells according to the package directions.

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.

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.

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