Recipe - Mushroom ragout in puff pastry shells

I ate the ‘Shrooms Bite’ at the TCC and it was so delicious. This makes a good appetizer for party, so I searched online and found the recipe. I extracted from www.puffpastry.com and modified as follows. 

(If you do not drink alcohol, it is fine to omit the wine from the ingredient list.)

Ingredients

·      12 pieces – Puff pastry shells (prepared according to package directions)

·      Cooking oil

·     2 cups – Mushrooms, diced (I used oyster mushrooms, alternatively, you may mix with portobello and/or shiitake mushrooms)

·      Chopped/minced garlic

·      2 Tbsp – White wine

·      2 Tbsp – Balsamic vinegar

·      ½ can – Condensed cream of mushroom soup

·      2 Tbsp – Full cream milk

·      1 Tbsp – Chopped fresh parsley

Directions

1.   Prepare the puff pastry shells according to the package directions. (Remember to brush the shells with beaten eggs to create the ‘shiny look’.)

2.   Fry garlic till fragrant (be careful not to overcook the garlic). Add the mushrooms and cook until they are tender, stirring often.

3.   Stir in the wine and vinegar. Cook till the liquid is reduced by half.

4.   Stir in the cream of mushroom evenly before adding in the milk and bring to a boil.

5.   Stir in parsley just before turning off the fire.

6.   Cut the middle portion of the puff pastry and spoon the mushroom mixture into the pastry shells.

7.   Serve immediately.

Adapted from www.puffpastry.com

Ingredients. 

This is how the 'raw' puff pastry shells look like before they are baked. 

Puff pastry shell - fresh from the oven!

After cutting the middle portion of the puff pastry shell. 

Stuffing the mushroom mixture into the puff pastry shell. 

Final product!