Wild Mushroom Cups
Sautéed mushrooms combine with garlic, heavy cream and black pepper to make a simply delicious filling for tender, flaky puff pastry cups. Serve them at your next dinner party for a scrumptious appetizer that’s guaranteed to impress!
Ingredients
2 tablespoons butter
1 clove garlic, minced
8 ounces assorted wild mushrooms(portobello, shiitake and/or cremini), finely chopped (about 2 1/4 cups)
0.5 teaspoon dried thyme, crushed
1 cup heavy cream
0.25 teaspoon freshly ground black pepper
1 package (9.5 ounces) Pepperidge Farm® Puff Pastry Cups, prepared according to package directions
3 tablespoons chopped fresh parsley
1 clove garlic, minced
8 ounces assorted wild mushrooms(portobello, shiitake and/or cremini), finely chopped (about 2 1/4 cups)
0.5 teaspoon dried thyme, crushed
1 cup heavy cream
0.25 teaspoon freshly ground black pepper
1 package (9.5 ounces) Pepperidge Farm® Puff Pastry Cups, prepared according to package directions
3 tablespoons chopped fresh parsley
Instructions
Heat the butter in a 10-inch skillet over medium heat. Add the garlic and cook and stir for 30 seconds. Add the mushrooms and thyme. Cook for 5 minutes or until the mushrooms are tender and the liquid is evaporated, stirring often.
Stir the heavy cream and black pepper in the skillet and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the mushroom mixture is thickened. Remove the skillet from the heat and let stand for 10 minutes.
Spoon about 2 teaspoons mushroom mixture into each pastry cup. Sprinkle with the parsley.
Stir the heavy cream and black pepper in the skillet and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the mushroom mixture is thickened. Remove the skillet from the heat and let stand for 10 minutes.
Spoon about 2 teaspoons mushroom mixture into each pastry cup. Sprinkle with the parsley.
Wild Mushroom Cups
Sautéed mushrooms combine with garlic, heavy cream and black pepper to make a simply delicious filling for tender, flaky puff pastry cups. Serve them at your next dinner party for a sc...
Directions
Print
Heat the butter in a 10-inch skillet over medium heat. Add the garlic and cook and stir for 30 seconds. Add the mushrooms and thyme. Cook for 5 minutes or until the mushrooms are tender and the liquid is evaporated, stirring often.Stir the heavy cream and black pepper in the skillet and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the mushroom mixture is thickened. Remove the skillet from the heat and let stand for 10 minutes.Spoon about 2 teaspoons mushroom mixture into each pastry cup. Sprinkle with the parsley.
Ingredients
2 tablespoons butter1 clove garlic, minced8 ounces assorted wild mushrooms(portobello, shiitake and/or cremini), finely chopped (about 2 1/4 cups)0.5 teaspoon dried thyme, crushed1 cup heavy cream0.25 teaspoon freshly ground black pepper1 package (9.5 ounces) Pepperidge Farm® Puff Pastry Cups, prepared according to package directions3 tablespoons chopped fresh parsley
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