Wild Mushroom Ragout in Puff Pastry Shells2 Reviews
- Prep: 25 min
- Cook: 25 min
- Ready In: 50 min
“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.” - by Campbell's Kitchen
Original recipe yields 6 servings
- 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.
Amount Per Serving (6 total)
- 334 cal
- 22.9 g
- 25.3 g
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
"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 too mild..." See more. Also the fresh herbs make this recipe come together so be sure they are FRESH not dried. This is an elegant main course to serve your special guests. Enjoy!"
"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 the fres..." See moreh amount) and only white button mushrooms. It was far too vinegary and lacked any other flavor. If I ever made this again, I would cut down on the vinegar or leave it out. Maybe add some beef bouillon. Or just use a pack of knorr with less water and some mushrooms :)"
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