Sautéed mushrooms combine with garlic, heavy cream and black pepper to make a simply delicious filling for tender, flaky puff pastry cups. Serve them at your next dinner party for a scrumptious appetizer that’s guaranteed to impress!
cost per recipe: $5.90
The price is determined by the national average.
clove garlic, minced
ounces assorted wild mushrooms(portobello, shiitake and/or cremini), finely chopped (about 2 1/4 cups)
teaspoon dried thyme, crushed
cup heavy cream
teaspoon freshly ground black pepper
package (9.5 ounces) Pepperidge Farm® Puff Pastry Cups, prepared according to package directions
tablespoons chopped fresh parsley
Heat the butter in a 10-inch skillet over medium heat. Add the garlic and cook and stir for 30 seconds. Add the mushrooms and thyme. Cook for 5 minutes or until the mushrooms are tender and the liquid is evaporated, stirring often.
Stir the heavy cream and black pepper in the skillet and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the mushroom mixture is thickened. Remove the skillet from the heat and let stand for 10 minutes.
Spoon about 2 teaspoons mushroom mixture into each pastry cup. Sprinkle with the parsley.