Wild Mushroom Ragout In Puff Pastry Shells Recipes

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WILD MUSHROOM PUFF PASTRY



Wild Mushroom Puff Pastry image

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

1 tablespoon olive oil
1 shallot, minced
1 pound assorted wild mushrooms, sliced
2 cloves roasted garlic, minced
1 cup grated Parmesan cheese
1 bunch fresh thyme, leaves stripped and chopped
salt and black pepper to taste
½ cup heavy cream
1 (17.25 ounce) package frozen puff pastry, thawed

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 MUSHROOMS IN PUFF PASTRY



Wild Mushrooms in Puff Pastry image

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

1 lb thawed puff pastry
1 egg yolk
2 tablespoons sweet butter
1 lb assorted wild mushroom, coarsely chopped
1 shallot, minced
2 cups heavy cream
1 tablespoon chopped fresh chives
salt and pepper

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

CREAMY WILD MUSHROOM RAGOUT



Creamy Wild Mushroom Ragout image

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

1 tablespoon olive oil
1 ½ tablespoons butter
1 ¼ pounds assorted wild mushrooms, sliced
1 pinch salt
¼ cup minced shallots
2 tablespoons Cognac or brandy
1 tablespoon Champagne vinegar or white wine vinegar
½ cup creme fraiche
½ cup chicken broth
1 tablespoon chopped fresh marjoram
salt and pepper to taste

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 RAGOUT



Wild Mushroom Ragout image

This simple chunky mixture of sauteed mushrooms was a nice addition to dinner at Culinary Communion class! Recipe posted with permission.

Provided by Julesong

Categories     Vegetable

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 7

3 tablespoons olive oil
1 lb portabella mushroom, in large dice
1 lb cremini mushroom (quartered or halved; also, crimini are baby portabellos)
1 cup red wine
2 tablespoons mixed chopped herbs (chives, rosemary, etc)
kosher salt
fresh ground black pepper, to taste

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!

Nutrition Facts : Calories 129.3, Fat 7, SaturatedFat 1, Sodium 10.8, Carbohydrate 8, Fiber 1.6, Sugar 2.9, Protein 3.8

WILD MUSHROOM RAGOUT



Wild Mushroom Ragout image

I got this recipe from my dad. It is great served with wild rice or in a big cast-iron skillet with toasted country bread. When looking for mushrooms, local wild mushrooms are best. For a richer flavor, soak a few dried wild mushrooms such as morels or porcini in brandy or sherry for 30 minutes, then add to the simmering ragout. You can also use mushroom or vegetable stock instead of the chicken stock.

Provided by PianoCook

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

1/4 cup butter
1 cup white onion, thinly sliced
2 lbs fresh mushrooms, sliced
1 tablespoon garlic, minced
2 teaspoons fresh thyme, chopped
1 1/2 teaspoons fresh rosemary, minced
1/4 cup chicken stock
3 tablespoons dry sherry
1 cup heavy cream
2 tablespoons brandy (optional)
2 tablespoons fresh lemon juice (to taste)
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
2 tablespoons fresh parsley, chopped

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.

Nutrition Facts : Calories 288.3, Fat 23, SaturatedFat 14.1, Cholesterol 75, Sodium 289, Carbohydrate 11.2, Fiber 2, Sugar 4.3, Protein 6.3

WILD MUSHROOM RAGOUT



wild mushroom ragout image

Make and share this wild mushroom ragout recipe from Food.com.

Provided by chia2160

Categories     Vegetable

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 14

1/2 ounce dried porcini mushrooms
2 cups water
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
1/2 lb shiitake mushroom, stemmed and sliced
1/2 lb portabella mushroom, stemmed and sliced
1/2 lb cremini mushroom, sliced
1 cup dry white wine
1 large tomatoes, chopped
2 tablespoons tarragon
2 tablespoons parsley
salt and pepper
3 tablespoons grated parmesan cheese

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.

Nutrition Facts : Calories 209.1, Fat 8.7, SaturatedFat 1.7, Cholesterol 3.3, Sodium 84.3, Carbohydrate 19.2, Fiber 4.2, Sugar 6.8, Protein 7.2

BEEF AND WILD MUSHROOM RAGOUT



Beef and Wild Mushroom Ragout image

Make and share this Beef and Wild Mushroom Ragout recipe from Food.com.

Provided by ratherbeswimmin

Categories     Meat

Time 3h45m

Yield 8 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
3 lbs beef round steak, cut into 1-inch cubes
1 teaspoon salt
1/2 teaspoon pepper
2 large onions, thinly sliced and separated into rings
1 lb cremini mushroom, sliced
1 (2 ounce) envelope knorr tomato beef soup mix
1 (1 1/4 ounce) envelope lipton beefy onion soup mix
1 cup red wine (Merlot, Cabernet, or Chianti)
1 (14 1/2 ounce) can chopped tomatoes with juice
2 cups water
1 1/2 teaspoons dried thyme
1 bay leaf

Steps:

  • Heat oil in a 5-quart Dutch oven; dry the beef with paper towels and sprinkle with salt and pepper.
  • Add the beef to the pan; brown on all sides.
  • Stir in the onions; cook/stir until they are softened, 3-4 minutes.
  • Add in the mushrooms; cook another 3 minutes, stirring often.
  • Add in soup mixes; stir to blend.
  • Add in the wine, stirring up any browned bits on the bottom of the pan; cook 2-3 minutes.
  • Add in the tomatoes, water, thyme, and bay leaf; bring to a boil.
  • Decrease heat to low and simmer the stew, covered, stirring occasionally, until the meat is tender, 2-3 hours.
  • Taste the sauce, adding additional salt and pepper if needed.
  • Remove bay leaf before serving.

Nutrition Facts : Calories 410.4, Fat 19.8, SaturatedFat 6.8, Cholesterol 104, Sodium 852.9, Carbohydrate 13.1, Fiber 2, Sugar 5.6, Protein 39.1

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