Cooking Directions

• Prepare the pastry shells according to the package directions.Heat the oil in a 10-inch skillet over medium-high heat.  Add the mushrooms, garlic, rosemary and thyme.  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.  Stir in the parsley.Spoon the mushroom mixture into the pastry shells.  Serve immediately.

Ingredients

• 1 package (10 ounces)  Pepperidge Farm® Puff Pastry Shells, prepared according to package directions3 tablespoons olive oil6 cups assorted wild mushrooms(portobello, shiitake, oyster and/or cremini), cut into quarters1 clove garlic, minced2 tablespoons chopped fresh rosemary leaves2 tablespoons chopped fresh thyme leaves0.25 cup white wine0.25 cup balsamic vinegar1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup0.5 cup milk1 tablespoon chopped fresh parsley