Wild Mushroom Ragoût in Puff Pastry Shells
Tender wild mushroom ragoût in flaky puff pastry shells for a delicious, elegant meatless main course. Perfect for special occasions or dinner parties.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.puffpastry.com.
Cooking tools:
- Oven
- Stove
- Baking sheet
- Skillet
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Wooden spoon
- Whisk
- Measuring cup
- Measuring spoon
- Can opener
- Paper towel
- Spoon
- Plate
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
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