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Source: Campbell's Recipes
Tagged With: 6 servings
Wild Mushroom Ragoût 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.
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Serves: 6 servings
Prep Time: 25 minutes
Cook Time: 25 minutes
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1 package (10 ounces)  Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
3 tablespoons olive oil
6 cups assorted wild mushrooms (portobello, shiitake, oyster and/or cremini), cut into quarters
1 clove garlic, minced
2 tablespoons chopped fresh rosemary leaves
2 tablespoons chopped fresh thyme leaves
1/4 cup white wine
1/4 cup balsamic vinegar
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
heavy cream or 1/2 cup milk
1 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.


Notes:
Nutritional Values per Serving using Campbell's Cream of Mushroom Soup: Calories 338, Total Fat 23g, Saturated Fat 9g, Cholesterol 4mg, Sodium 674mg, Total Carbohydrate 26g, Dietary Fiber 2g, Protein 9g, Vitamin A 9%DV, Vitamin C 2%DV, Calcium 4%DV, Iron 13%DV

Nutritional Values per Serving using Campbell's 98% FF Cream of Mushroom Soup: Calories 325, Total Fat 22g, Saturated Fat 8g, Cholesterol 3mg, Sodium 575mg, Total Carbohydrate 26g, Dietary Fiber 2g, Protein 10g, Vitamin A 9%DV, Vitamin C 2%DV, Calcium 5%DV, Iron 13%DV


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