Wild Mushroom Ragout In Puff Pastry Shells - cooking recipe

Ingredients

1 (10 ounce) package puff pastry shells
3 tablespoons virgin olive oil
6 cups assorted wild mushrooms, cut into quarters (portobello, shiitake, oyster and or or cremini)
1 garlic clove, minced
2 tablespoons chopped fresh rosemary leaves
2 tablespoons chopped fresh thyme leaves
1/4 cup white wine
1/4 cup balsamic vinegar
1 (10 3/4 ounce) can condensed cream of mushroom soup
1/2 cup heavy cream
1 cup smoked gouda cheese, shredded
1 tablespoon chopped fresh parsley

Preparation

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.