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Wild Mushroom Ragout In Shell




Source of Recipe


Pepperidge Farm






List of Ingredients



• 1 pkg. (10 oz.) Pepperidge Farm® Frozen Puff Pastry Shells
  
• 3 tbsp. olive oil
  
• 6 cups assorted wild mushrooms (portobello, shiitake, oyster and/or cremini), cut into quarters
  
• 1 clove garlic, minced
  
• 2 tbsp. each chopped fresh rosemary and thyme leaves
  
• 1/4 cup each white wine and balsamic vinegar
  
• 1 can (10 3/4 oz.) Campbell's® Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
  
• 1/2 cup milk or heavy cream
  
• 1 tbsp. chopped fresh parsley
  






Instructions



1. Heat oven to 400ºF. Bake and cool pastry shells according to package directions.
   
2. Heat oil in 10-inch skillet over medium-high heat. Add mushrooms, garlic, rosemary and thyme. Cook and stir until tender.
   
3. Stir wine and vinegar into skillet. Cook until liquid is reduced by half.
   
4. Stir soup and milk into skillet. Heat to a boil. Stir in parsley. Season to taste.
   
5. Divide mushroom mixture among shells. Serve immediately.
   






Final Comments


Makes: 6 servings