Wild Mushroom Ragout In Puff Pastry Shells Recipes

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 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 MUSHROOM RAGOUT

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.

WILD MUSHROOM RAGOUT

Steps:

• In a large heavy bottomed pot over high temperature heat the oil until very hot.
• Add the mushrooms all at one, and saute on high until they release their liquid, stirring occasionally.
• When the liquid has evaporated from the bottom of the pot, add the wine and chopped herbs, stir, and saute until the wine and liquid is almost completely reduced.
• Season to taste with salt and freshly ground pepper, and serve hot.
• Note: this dish would also be tasty with a combination of other mushrooms, such as porcini and morels!

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 IN PUFF PASTRY SHELLS

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.

WILD MUSHROOM RAGOUT IN PUFF PASTRY SHELLS

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.

WILD MUSHROOM RAGOUT IN PUFF PASTRY SHELLS

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.

WILD MUSHROOM RAGOUT IN PUFF PASTRY SHELLS

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.

MUSHROOM RAGOUT IN A SAVORY CRUST

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.

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.