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Wild Mushroom Ragoût in Puff Pastry Shells

Prep: 25 minutes
Cook: 25 minutes

Serves: 6

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.


1 pkg. (10 ounces)  Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
3 tbsp. olive oil
6 cups assorted wild mushrooms (portobello, shiitake, oyster and/or cremini), cut into quarters
1 clove garlic, minced
2 tbsp. chopped fresh rosemary leaves
2 tbsp. chopped fresh thyme leaves
1/4 cup white wine
1/4 cup balsamic vinegar
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
1/2 cup milk
1 tbsp. chopped fresh parsley


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.

Wild Mushroom Ragoût in Puff Pastry Shells