WILD MUSHROOM RAGOUT IN PUFF PASTRY SHELLS
Posted for Catherine and Erin-- Great as an appy for a dinner party or as a main dish for vegetarians.
Provided by Diana Adcock
Categories Vegetable
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Prepare the pastry shells according to the package directions.
- Heat oil in a 10-inch skillet over medium-high heat.
- Add the mushrooms**, garlic, rosemary and thyme.
- **If mushroom are large chop to desired size.
- 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.
- Spoon the mushroom mixture into the pastry shells.
- Top with shredded cheese, then parsley.
- Serve immediately.
Nutrition Facts : Calories 801.6, Fat 60.9, SaturatedFat 21.2, Cholesterol 73, Sodium 964.5, Carbohydrate 45.9, Fiber 2.5, Sugar 6.9, Protein 17.6
WILD MUSHROOM PUFF PASTRY
If you love mushrooms, this is your recipe. Elegant and easy!
Provided by Susan
Categories Appetizers and Snacks Vegetable Mushrooms
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- Heat olive oil in a large skillet over medium-high heat. Add shallot; cook and stir until tender, about 5 minutes. Lower heat to medium-low and add mushrooms. Cook and stir until mushrooms reduce by half, about 15 minutes. Stir in roasted garlic, Parmesan cheese, and thyme. Season to taste with salt and pepper. Stir in cream. Remove from heat and allow mushroom mixture to cool. It will thicken as it cools.
- Unfold pastry sheet onto floured surface and lightly roll into a 12 x 15 inch square. Cut into eighteen 3 inch squares. Place a mounded teaspoon of mushroom filling in the center of each square. Fold pastry over filling to form a triangle. Pinch edges firmly together with a fork to seal.
- Bake 12 to 16 minutes, or until golden brown. Serve hot or at room temperature.
Nutrition Facts : Calories 483.8 calories, Carbohydrate 33.4 g, Cholesterol 31.4 mg, Fat 33.8 g, Fiber 2.1 g, Protein 11.2 g, SaturatedFat 11.7 g, Sodium 360.8 mg, Sugar 1.4 g
WILD MUSHROOMS IN PUFF PASTRY
Really yummy if you like puff pastry for a first course at a dinner party !! Recipe can also be changed to a Spinach and Pine nut combo with a dash of nutmeg. Recipe from an old Elle magazine (one of those recipe cards). Chef that created it, Alain Le Cossec. Enjoy !!
Provided by Luvfood
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Roll out pastry to measure 1/2 inch thick.
- Cut into 4 inch diamonds and place on buttered baking sheet.
- In a small bowl, mix the egg yolk with 1 tsp water, Brush mixture lightly over the pastry diamonds& Refrigerate for 30 minutes.
- While the prepared pastry is chilling, melt butter in a large skillet over moderately high heat and add the shallot and mushrooms, cook until softened, about 3 minutes.
- ,Remove mushroom mixture from skillet and set aside.
- Add cream to the skillet, increase heat to high and bring to a boil.
- Cook stirring often until reduced by half, 5-7 minutes.
- Return the mushroom mixture to the skillet, season with salt& pepper, cover& set aside.
- Preheat oven to 375 degrees F& bake pastry diamonds until puffed and golden brown, about 15-20 minutes.
- Use a serrated knife to halve horizontally, arrange bottoms on 4 individual serving plates.
- Gently re-heat the mushroom mixture and spoon equal amounts over the pastry bottoms, replace the top halves and sprinkle with fresh chives& serve at once!
Nutrition Facts : Calories 1127.4, Fat 94.4, SaturatedFat 42.4, Cholesterol 225.5, Sodium 336.5, Carbohydrate 59.2, Fiber 2.9, Sugar 2.9, Protein 15
WILD MUSHROOM RAGOUT IN PUFF PASTRY SHELLS
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.
Provided by Allrecipes Member
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 333.8 calories, Carbohydrate 25.3 g, Cholesterol 3.7 mg, Fat 22.9 g, Fiber 2.7 g, Protein 7.4 g, SaturatedFat 5.4 g, Sodium 602.1 mg, Sugar 6.1 g
WILD MUSHROOM TARTLETS
Delicious tartlets, perfect for a buffet or light appetiser, just choose your own mix of mushrooms to make it your own
Provided by Barney Desmazery
Categories Buffet, Dinner, Lunch, Main course, Snack, Starter, Supper
Time 1h
Number Of Ingredients 8
Steps:
- Roll the pastry out on a floured surface and cut out 4 circles, about 15cm wide. Leave to chill on a lined baking tray in the fridge.
- Heat oven to 200C/fan 180C/gas 6. Heat a large frying pan until hot, then add the butter and fry the mushrooms for 5 mins until there is no liquid left in the pan. Season, then take off the heat and mix mushrooms with the Parmesan, parsley and garlic.
- Score a 1cm border around the edge of each tart, then spoon the mushrooms into the centre circle. Brush the edge with beaten egg, then bake the tarts for 20 mins until puffed up and golden. Serve immediately.
Nutrition Facts : Calories 473 calories, Fat 31 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 1.32 milligram of sodium
MUSHROOMS IN PUFF PASTRY
This is a really easy recipe that looks and tastes like it took hours to make. It calls for wild mushrooms, but you can use any or a mixture of whatever is in season. If you can't find the pastry squares, you may use the round ones that have the removeable tops.
Provided by Susan Dillard
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Saute mushrooms and shallots in oil until soft.
- Season with salt and pepper.
- Add cognac or brandy and reduce slightly; add cream and boil until cream thickens slightly.
- Stir in butter, herbs,and lemon juice.
- Taste and season with additional salt and pepper if needed.
- Bake the puff-pastry rounds or squares according to package directions.
- Split baked shells in half and divide the mushroom mixture between the bottom halves of the shells.
- Place pastry tops on top and serve.
- Optional: I like to add a little grated Gruyere or Swiss cheese after adding the mushroom mixture to the shells and baking just enough to melt the cheese.
Nutrition Facts : Calories 658.6, Fat 52.4, SaturatedFat 18.8, Cholesterol 59.4, Sodium 221.6, Carbohydrate 40.7, Fiber 1.6, Sugar 1.4, Protein 8.2
WILD MUSHROOM RAGOUT IN PUFF PASTRY SHELLS
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.
Provided by Allrecipes Member
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 333.8 calories, Carbohydrate 25.3 g, Cholesterol 3.7 mg, Fat 22.9 g, Fiber 2.7 g, Protein 7.4 g, SaturatedFat 5.4 g, Sodium 602.1 mg, Sugar 6.1 g
SEAFOOD SUPREME IN PUFF PASTRY SHELLS
These look really yummy! They can be added to or taken from - it is basically very easy. You can add vegetables, mushrooms, onions make them with only shrimp - there are a lot of variations. Found in "The Casual Cook" by Martha Strom, haven't made this as yet - but it sounds great.
Provided by Manami
Categories Crab
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook scallops in boiling salted water for 7-10 minutes and drain.
- Melt butter in large sauce pan.
- Add flour, salt and red pepper.
- Blend well.
- Add cream and milk stirring well and cook until thickened.
- Add paprika and worcestershire sauce.
- Blend well, cover and cook 10 minutes over medium heat.
- Add scallops(cut in smaller pieces if large) and shrimp, cook 15 minutes.
- Add crab and cook 10 minutes longer.
- Add Sherry, to taste; try 2 tablespoons to begin with.
- It makes a lot of sauce - so says the recipe.
Nutrition Facts : Calories 493.2, Fat 30.3, SaturatedFat 11.6, Cholesterol 162.8, Sodium 433.6, Carbohydrate 27.6, Fiber 0.9, Sugar 0.5, Protein 26.8
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