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Ingredients50 m servings 334 cals
Original recipe yields 6 servings
- 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.
Per Serving: 334 calories; 22.9 g fat; 25.3 g carbohydrates; 7.4 g protein; 4 mg cholesterol; 602 mg sodium. Full nutrition
ReviewsRead all reviews 2
This recipe is so decadent. Please be sure to use the ingredients listed. Wild Mushroom Ragout NEEDS wild mushrooms to bring the intense flavors together, not plain button mushrooms. They are to...