Wild Mushroom Ragout In Puff Pastry Shells

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 (10 ounce) package puff pastry shells
• 3 tablespoons virgin olive oil
• 6 cups assorted wild mushrooms, cut into quarters (portobello, shiitake, oyster and or or cremini)
• 1 garlic clove, minced
• 2 tablespoons chopped fresh rosemary leaves
• 2 tablespoons chopped fresh thyme leaves
• 1/4 cup wine
• 1/4 cup balsamic vinegar
• 1 (10 3/4 ounce) can condensed cream of mushroom soup
• 1/2 cup heavy cream
• 1 cup smoked gouda cheese, shredded
• 1 tablespoon chopped fresh parsley

Recipe

• 1 prepare the pastry shells according to the package directions.
• 2 heat oil in a 10-inch skillet over medium-high heat.
• 3 add the mushrooms**, garlic, rosemary and thyme.
• 4 **if mushroom are large chop to desired size.
• 5 cook until the mushrooms are tender, stirring often.
• 6 stir the wine and vinegar in the skillet.
• 7 cook until the liquid is reduced by half.
• 8 stir in the soup and milk and heat to a boil.
• 9 spoon the mushroom mixture into the pastry shells.
• 10 top with shredded cheese, then parsley.
• 11 serve immediately.