Wild Mushroom Ragout in Puff Pastry Shells

Wild Mushroom Ragout in Puff Pastry Shells

2

"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."

Ingredients

50 m servings 334 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 334 kcal
  • 17%
  • Fat:
  • 22.9 g
  • 35%
  • Carbs:
  • 25.3g
  • 8%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 602 mg
  • 24%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.
  • profile image

Your rating

Cancel
Submit

Reviews

2
  1. 3 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

This recipe is so decadent. Please be sure to use the ingredients listed. Wild Mushroom Ragout NEEDS wild mushrooms to bring the intense flavors together, not plain button mushrooms. They are to...

This definitely wasn't as good as expected. I thought that all the ingredients were really good but they didn't come together. I made it exactly as indicated except I used dried herbs (1/3 of th...