Take-out Tuesday, Mushroom Puff Pastry Timbale

the Painted Apron

7 years ago

This is easy enough for a weeknight supper, yet elegant enough for company…

Start by sauteing onions

Then add mushrooms

Add peas and carrots and seasonings when mushrooms are done

Then stir in mushroom soup and sherry

Bake shells until almost done

Fill and continue baking until hot golden

Dig in!

Mushroom Puff Pastry Timbale

Course Main Course, Side Dish

Cuisine American, French

Keyword mushroom timbale, mushrooms in puff pastry, puff pastry, vegetable pot pie

Prep Time 15

Cook Time 20

Servings 6

Melt butter in skillet with 1 tablespoon olive oil over medium heat. Add onions and cook, stirring occasionally until soft and beginning to brown.
Push onions to the perimeter of skillet and increase the heat to medium high. Add mushrooms in the center. Cook mushrooms 3 minutes, then stir and add additional oil if they are dry.
Continue to cook mushrooms quickly until golden on both sides.
Bake puff pastry shells according to package directions, until almost done. Remove from oven. With a sharp knife cut around the shell cap along embossed line and gently remove.
Reduce heat to medium low. Add peas & carrots, thyme leaves and season well with salt and pepper. Stir in mushroom soup and add a dash of sherry. Stir until creamy and remove from heat.
Fill baked shells and replace tops. Return timbales to oven until shells are brown and heated through. Time will depend on temperature of shells and filling before baking. Filling can be made ahead of time and refrigerated until baking. Makes 6