Wild Mushroom Ragout in Puff Pastry Shells

Serves 8

COST: $0.29

Per 3 pieces

Calories: 56

Fat: 4g

Carbohydrates: 4g

Protein: 1g

Fiber: 0g

Sugar: 0g

Sodium: 165mg

24 pieces frozen puff pastry hors d’oeuvre shells

1 tablespoon unsalted butter

2 cups (about 1⁄2 pound) assorted wild mushrooms, such as morels, chanterelles, oysters, shiitakes, and/or domestic and cremini mushrooms

1⁄2 teaspoon salt

2 sprigs fresh rosemary, leaves picked and chopped

1⁄4 cup vegetable stock

1 teaspoon cornstarch dissolved in 1 tablespoon cold water

Freshly ground black pepper to taste

Squeeze of lemon

Bake puff pastry shells according to package directions. In a medium skillet over medium heat, melt the butter. Add the mushrooms and cook without stirring for 5 minutes, until a nice brown coating has developed. Add salt and rosemary; cook 3 minutes more. Add the stock and cornstarch; stir until thickened and bubbling. Remove from heat; adjust seasoning with black pepper, a few drops of lemon juice, and salt to taste.
Spoon 1⁄2 teaspoon mushroom ragout into each shell. Serve piping hot.