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
MUSHROOM RAGOUT IN A SAVORY CRUST
Provided by Molly O'Neill
Categories dinner, main course
Time 2h50m
Yield 6 servings
Number Of Ingredients 19
Steps:
- For the ragout, melt the the butter in a large, heavy-bottomed pot over low heat. Add the leeks and shallots and cook until soft, about 10 minutes. Add the white mushrooms, cover and cook, stirring occasionally, for 20 minutes. Add the shiitake and assorted wild mushrooms, the salt, pepper, sherry and cook, covered, for 40 minutes, stirring occasionally.
- Meanwhile, for the crust, slice the cold butter into a large bowl. Add the flour, salt and white pepper and, using a pastry cutter or two knives, work the flour into the butter. When the mixture resembles coarse cornmeal, form a well in the center. Beat together the egg yolks and water and stir into the flour and butter mixture until smooth. Divide into two balls and cool for 30 minutes in the refrigerator.
- Preheat the oven to 350 degrees.
- Lightly flour a board and roll out one batch of pastry. Gently press half the sage leaves into the dough. Line a deep dish pie pan with the dough and sprinkle it lightly with the 1 tablespoon of Parmesan for the crust. Stir the bread crumbs and 3 tablespoons Parmesan into the mushroom ragout and spoon into the pastry shell. Roll out the second batch of pastry, press the remaining sage leaves into the dough and top the pie, crimping the edges well. Bake for 45 minutes. Remove from oven and let rest for 15 minutes before cutting. Serve.
Nutrition Facts : @context http, Calories 1126, UnsaturatedFat 21 grams, Carbohydrate 107 grams, Fat 69 grams, Fiber 15 grams, Protein 25 grams, SaturatedFat 42 grams, Sodium 1381 milligrams, Sugar 13 grams, TransFat 2 grams
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 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 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
Provided by Molly O'Neill
Categories side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Place a large, deep skillet over medium heat and add the butter and oil. Add the carrots, onion, celery and garlic and cook, stirring frequently, until the vegetables are tender, about 5 minutes. Clean the mushrooms, trimming or removing tough stems depending on the variety, and cutting any that are very large into smaller pieces. Add the mushrooms to the skillet and continue to cook until the mushrooms are soft and lightly browned, about 10 minutes.
- Add the stock, sherry, bay leaf and tomato paste and simmer gently until most of the liquid has evaporated, about 20 minutes. Preheat the oven to 400 degrees. Season the mushrooms to taste with salt and pepper, stir in the savory and parsley and transfer the mixture to a casserole dish. Sprinkle the top with the cheese and bake until the cheese is melted and lightly browned, about 20 minutes. Serve immediately with buttered pasta or rice on the side.
Nutrition Facts : @context http, Calories 194, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 10 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 5 grams, Sodium 658 milligrams, Sugar 6 grams, TransFat 0 grams
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