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
CREAMY WILD MUSHROOM RAGOUT
This easy mushroom ragout not only looks and tastes great, but it one of those magical recipes that shines equally as bright whether you serve it for breakfast, lunch, or dinner. We call these dishes triple threats and they're important weapons in any cook's arsenal.
Provided by Chef John
Categories Side Dish
Time 55m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 239.8 calories, Carbohydrate 8 g, Cholesterol 52.8 mg, Fat 19.5 g, Fiber 1.5 g, Protein 5.9 g, SaturatedFat 10.4 g, Sodium 169.6 mg, Sugar 3.8 g
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 MUSHROOM TART
This savory tart features a quickly made puff pastry. (You can use store-bought, if you wish, but this dough is easy and fun.) There's enough for two tarts, so store half in the freezer, rolled out, for later use. Make the dough up to a day or two in advance, and use chanterelles or other pale wild mushrooms, if possible. If using cultivated mushrooms, a combination of sliced shiitake, white button, oyster or king trumpet would be nice, as portobellos or cremini make a dark, somber-looking tart. Serve as a first course or as a light lunch, accompanied by a simple green salad.
Provided by David Tanis
Categories pies and tarts, vegetables, appetizer
Time 1h30m
Yield 4 generous or 6 restrained portions
Number Of Ingredients 14
Steps:
- Make the tart dough: Put the 2 cups flour and salt in the chilled bowl of a stand mixer fitted with the paddle attachment. (If you don't have one, you can prepare the dough by hand.) With the mixer set on low speed, work half of the butter into the flour until the mixture resembles wet sand. Add remaining butter cubes and ice water, and mix just until the dough comes together. The dough will be very soft, studded with butter chunks and a bit sticky - this is correct.
- You should have 550 grams/20 ounces of dough. Divide into 2 (275-gram/10-ounce) balls. Dust each with a little flour and press into a disk about 1-inch thick. Cover with plastic wrap and chill for 30 minutes.
- Dust the work surface with flour. Press one disk into a rough square, then roll it into a 6-by-12-inch sheet. Fold the sheet in half, making a 6-inch square. Dust with flour lightly, as necessary, and roll the square into a 6-by-12-inch sheet again, then fold in half to make a 6-inch square. Finally, roll dough into a 6-by-18-inch sheet, place on a parchment-lined baking sheet and refrigerate, wrapped, for 30 minutes to keep dough from shrinking when baked, or freeze. (Roll out the rest of the dough at your leisure, then freeze for the future, or refrigerate and use within 2 days.)
- Make the filling: Set a wide skillet over medium-high heat and add olive oil. When oil is wavy, add onions. Season with salt and pepper, and cook, stirring, until softened and beginning to brown, about 10 minutes. Remove onions and set aside.
- In the same pan over medium-high heat, add mushrooms (and a little more oil if necessary). Season with salt and pepper, and cook, stirring, until softened and beginning to brown, 5 to 8 minutes. Add garlic, thyme and red-pepper flakes (if using), stir well and turn off heat. Combine mushrooms and onions, set aside and let cool to room temperature. (Filling can be made several hours in advance and left at room temperature, if desired.)
- Heat oven to 400 degrees. Using a small rubber spatula, spread crème fraîche over the pastry sheet, leaving a 1-inch border. Distribute onion-mushroom mixture evenly over the crème fraîche. Dust with Parmesan and fold pastry edges up, pinching at the corners to form a low rim. Bake until pastry is crisp and golden and top of mixture is lightly browned, about 30 to 35 minutes.
- Slide baked tart onto a cutting board and pull away the parchment. Let tart cool slightly before cutting. Sprinkle with parsley and cut tart crosswise into wide slices (or, if preferred, into wedges). Serve warm.
More about "wild mushroom ragout in puff pastry shells recipes"
RAGOUT OF MUSHROOMS WITH PUFF PASTRY SHELLS
From insimoneskitchen.com
Cuisine Dutch, FrenchTotal Time 30 minsCategory AppetizerCalories 458 per serving
WILD MUSHROOM RAGOûT IN PUFF PASTRY SHELLS
From pepperidgefarm.com
Servings 6Estimated Reading Time 50 secs
WILD MUSHROOM TART RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
WILD MUSHROOM RAGOûT IN PUFF PASTRY SHELLS
From stage.puffpastry.com
WILD MUSHROOM PUFF PASTRY RECIPE - DELISHABLY
From delishably.com
WILD MUSHROOM RAGOUT RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
WILD MUSHROOM RAGOûT IN PUFF PASTRY SHELLS – [DEV] PUFF PASTRY
From dev.puffpastry.com
WILD MUSHROOM CUPS – PUFF PASTRY
From puffpastry.com
WILD MUSHROOM RAGU RECIPE FROM THE KITCHN …
From thekitchn.com
FRENCH IN A FLASH (CLASSIC): WILD MUSHROOM VOL-AU …
From seriouseats.com
WILD MUSHROOM RAGOUT IN PUFF PASTRY SHELLS RECIPE
From recipenode.com
BEST-EVER WILD MUSHROOM VEGETABLE RAGU - PLAYS …
From playswellwithbutter.com
WILD MUSHROOM RAGOUT IN PUFF PASTRY SHELLS - BRENDA GANTT
From cookingwithbrendagantt.net
COOKING, RECIPES AND ENTERTAINING FOOD STORIES - AOL.COM
From aol.com
PASTEITJE MET RAGOUT (DUTCH PUFF PASTRIES WITH …
From tarasmulticulturaltable.com
WILD MUSHROOM & ONION PUFF PASTRY TART - PRETTY.
From prettysimplesweet.com
WILD MUSHROOM RAGOUT RECIPE - GRACE PARISI - FOOD & WINE
From foodandwine.com
ASPARAGUS & WILD MUSHROOM PUFF-PASTRY VOL-AU-VENT RECIPE BY …
From tasteandflavors.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love