Wild Mushroom & Artichoke Ragout in Puff Pastry

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (1 filled pastry) contains 410 calories, 26 g carbohydrate, (4 g fiber), 6 g protein, 28 g fat, (18 g saturated fat), 120 mg cholesterol, and 810 mg sodium.
  • Calories per Serving: 410
  • Servings: 6
  • Active Time: 55 minutes
  • Total Time to Make: 1 hour, 5 minutes
Wild Mushroom & Artichoke Ragout in Puff Pastry


You'll Need

Basting brush, baking sheet, 8 qt stockpot


  1. Preheat oven to 400 degrees. Lightly oil baking sheet. Cut pastry into six 3-inch squares. Arrange pastry squares on baking sheet 1-inch apart. Refrigerate remaining dough for another use. 
  2. Beat egg yolk and salt; lightly brush each square. Score tops of square diagonally, about 1/4-inch apart, in crosshatch design; bake 15 min. 
  3. Remove pastry from oven; allow to cool. Slice in half, horizontally (like hamburger bun).  
  4. Fill stockpot with water and lemon slices. Trim tops of artichokes with knife. Remove outer layer of tough leaves and discard. Peel off fibrous darker green portion of stem with a knife. Rub cut surfaces with lemon half. 
  5. Place each artichoke in stockpot as you finish prepping it. After all artichokes are in stockpot, place a heavy plate (slightly smaller in diameter than stockpot diameter) on top of artichokes and water to keep artichokes under water. Bring water to boil on HIGH. 
  6. Cook artichokes about 20 min, or until base is knife-tip tender. Transfer to cutting board. Remove leaves and stems; reserve for other uses if desired. Spoon out and discard choke. Cut artichoke base into sixths; set aside.
  7. Heat butter in saute pan; add mushrooms. Reduce heat to MED; add shallots. Saute 10-15 min.
  8. Add Madeira; simmer 5-6 min, until liquid is evaporated.
  9. Add cream, broth, and artichokes to mushrooms; simmer 5-8 min or until slightly thickened. Season with salt and pepper. Add chopped chervil.
  10. Center pastry bottom on plate; mound with about 1/2 cup mushroom-artichoke mixture. Place top pastry on mixture; garnish with chervil.
Chef Tips
  • Mushrooms can be cleaned, trimmed, and cut the day before; cover and refrigerate. 
  • Try dipping cooked leaves and stems in Wegmans Savory Sauce.
  • Substitute 18 baby artichokes (fresh or frozen) for artichoke base.
  • Porcini or trumpet mushrooms can be used in place of morels.


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