Wild Mushroom Ragout In Puff Pastry Shells Recipes

WILD MUSHROOM RAGOUT IN PUFF PASTRY SHELLS

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.

WILD MUSHROOMS IN PUFF PASTRY

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!

WILD MUSHROOM RAGOUT

Steps:

• In a large, heavy skillet, melt the butter over medium-high heat and saute the onions, mushrooms and garlic until the mushrooms and onions are tender, about 3-4 minutes. Add the herbs, stock and sherry. Cook to reduce until only a little liquid remains, about five minutes.
• Add the cream and cook until the mixture is lightly thickened, about 3 minutes. Add the brandy and lemon juice and cook 2 more minutes. Add the salt, pepper and parsley.

CREAMY WILD MUSHROOM RAGOUT

Steps:

• Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Stir in mushrooms with a pinch of salt. Cook, stirring occasionally, until any liquid evaporates and mushrooms are light brown, 8 to 10 minutes. Add 1/2 tablespoon butter and shallots; cook, stirring, until mushrooms are caramelized and almost tender, about 10 minutes.
• Drizzle in Cognac and vinegar; cook until liquid evaporates, 1 minute. Stir in creme fraiche.
• Stir in chicken broth, marjoram, and salt and black pepper to taste. Reduce heat to medium-low, cook until slightly thickened and mushrooms are tender, 10 to 15 minutes.

WILD MUSHROOM PUFF PASTRY

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.

WILD MUSHROOM RAGOUT

Steps:

• in bowl add water and porcinis, soak 30 minutes, drain, reserving liquid.
• in skillet heat 1 tbsp oil, saute onions and garlic 5 minutes.
• add remaining oil and all mushrooms, saute 5 minutes.
• add wine, reduce for 3 minutes.
• add tomato, tarragon, parsley, and 1 cup mushroom liquid, salt& pepper.
• lower heat, cover, simmer 20 minutes.
• if too dry add additional mushroom liquid.
• stir in parmesan cheese, serve.