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.
cost per recipe: $7.52
The price is determined by the national average.
package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
tablespoons olive oil
cups assorted wild mushrooms(portobello, shiitake, oyster and/or cremini), cut into quarters
clove garlic, minced
tablespoons chopped fresh rosemary leaves
tablespoons chopped fresh thyme leaves
cup white wine
cup balsamic vinegar
can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
tablespoon 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.