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Wild Mushroom Ragout in Puff Pastry Shells

Wild Mushroom Ragout in Puff Pastry Shells

  • Prep

    25 m
  • Cook

    25 m
  • Ready In

    50 m
Campbell's Kitchen

Campbell's Kitchen

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.

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Original recipe yields 6 servings

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Nutrition

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  • 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

Directions

  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.
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Reviews

GareysGal
4

GareysGal

8/24/2011

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. 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!

Jenny B
2

Jenny B

2/8/2010

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 fresh 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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