Recipe
Ingredients
-
1 package (10 ounces) Puff Pastry Shells, prepared according to package directions
-
4 tablespoons butter
-
2 1/2 cups thinly sliced mushrooms(about 7 ounces)
-
1 can Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup
-
1/2 cup dry white wine
-
1 tablespoon lemon juice
-
1 pound firm white fish fillet (cod, haddock, or halibut), cut into 1-inch pieces
-
1/2 cup grated Parmesan cheese
Directions
Heat the butter in a 10-inch skillet over medium heat. Add the mushrooms and cook until tender, stirring occasionally.
Stir the soup, wine, lemon juice and fish in the skillet. Cook for 5 minutes or until the fish is cooked through. Spoon the fish mixture into the pastry shells. Sprinkle with the cheese.
Watch a how-to demonstration of this recipe technique.
Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.
More Recipes
-
Wild Mushroom Cups
-
Fig and Camembert Ravioli with Honey Balsamic Glaze
-
Vegetable Cheese Strudel
-
Spring Asparagus Tarts
-
Turkey-Stuffing Bundles
-
Turkey & Stuffing Shells
-
Balsamic Pear & Cranberry Crisps
-
Red Raspberry & White Chocolate Cream Hand Pies
-
Prosecco-Poached Fruit Tarts with Lemon Cream
-
Chicken Dijon in Pastry Shells
-
Boston Cream Puffs
-
Key Lime Tarts
-
Southwestern Bruschetta Bites
-
Caramel Apple & Pecan Napoleons
-
Elegant Beef Stroganoff
-
Salmon with Cucumber-Dill Cream Napoleons
Comments & Ideas
Have a unique twist on this recipe or comment you’d like share? We may feature your twist on our homepage. We’ll include your first name, last initial and profile picture from Facebook.
Comments
Share Your Twist!
How do you make this recipe your own?