Mushrooms In Patty Shells Food

PATTY SHELLS

Steps:

• Bake patty shells according to the package.
• Sweat onions on medium heat until translucent in cast iron pot or skillet.
• Add chicken and cook for five minutes.
• Add celery, carrots, and mushrooms and cook on med-high heat for five minutes.
• Add corn and peas and mix through.
• Add cream of mushroom soup and mix through.
• Add one and a half cans warm water.
• Bring to a boil, cook for five minutes (add water if it becomes to thick).
• Stir in poultry seasoning, salt, and pepper.
• Serve spooned into patty shells and over white rice.
• Open a bottle of white (or red, or both) wine.

CREAMED CHICKEN IN PATTY SHELLS

Steps:

• In a large kettle, bring the chicken, water, 1 teaspoon salt and 1 teaspoon pepper to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until chicken is tender. Remove chicken from broth; cool. Remove meat from bones; cut into cubes and set aside. Discard skin and bones. Drain broth and skim fat; set aside 1 cup broth (refrigerate remaining broth for another use)., Bake pastry shells according to package directions. Meanwhile, in a large saucepan, saute the mushrooms, green pepper and broccoli in butter until tender; sprinkle with flour. Gradually stir in milk and reserved broth until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pimientos, paprika, reserved chicken and remaining salt and pepper. Cook and stir until heated through. Spoon into pastry shells.

SAUSAGE AND CHICKEN PUFF PASTRY SHELLS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Melt butter in a pan over medium heat. Cook and stir mushrooms until browned, 5 to 10 minutes. Set aside.
• Arrange thawed puffed pastry shells on the prepared baking sheet. Bake in the preheated oven for 18 to 20 minutes. Cool on a wire rack for 5 minutes. Use a knife to remove the tops; reserve.
• Meanwhile, heat 2 tablespoons oil in a large pot over medium-low heat. Add carrots, celery, and onion. Cover and cook, stirring frequently, until vegetables are soft, 15 to 20 minutes. Remove from heat and mix in mushrooms.
• Add sausage to a large skillet over medium heat. Cook and stir with a spatula, breaking apart the sausage until cooked, about 8 minutes. Drain and set aside.
• Heat remaining oil in a pot over medium-low heat. Add flour and cook, stirring constantly with a wire whisk, until browned, 2 to 30 minutes. Slowly pour in milk and stir constantly until blended. Add garlic salt, onion powder, garlic powder, black pepper, and poultry seasoning. Whisk until well blended. Cook and stir gravy until boiling, 3 to 5 minutes. Reduce heat to a simmer.
• Stir the vegetable mixture, sausage, and chicken into the gravy. Taste and add more garlic salt if needed.
• Spoon a generous serving of the sausage-chicken mixture into the puff pastry shells. Cover with the tops.

MUSHROOMS IN PASTRY SHELL

Steps:

• Bake pastry shells according to package directions.
• Ten minutes before serving sautee mushrooms in olive oil over high heat until golden brown.
• Add garlic and cook for 1 minute.
• Add wine and cook until reduced by 1/2.
• Lower heat add cream and seasonings.
• Cook until sauce thickens.
• Divide mushroom mixture into six cooled shells.