Wild Mushrooms in Creamy Herb Sauce

  • Recipe serves: 6
  • Prep Time 15 min
  • Cook Time 20 min


  • 1 package (10 oz.) frozen puff pastry bake-and-fill cups (optional)
  • 8 ounces shiitake mushrooms, sliced*
  • 1 portobello mushroom (about 10 oz.), stem discarded and mushroom cap halved and sliced*
  • 1 large shallot or small onion, finely chopped
  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper
  • 5 Tbsp. I Can't Believe It's Not Butter!® Spread
  • 1/3 cup chicken broth
  • 1/3 cup heavy cream or whipping cream
  • 1 Tbsp. chopped fresh thyme or parsley (optional)


  1. Bake pastry cups according to package directions; set aside.
  2. Meanwhile, combine mushrooms, shallot, salt and pepper in large bowl. Melt 2 tablespoons I Can't Believe It's Not Butter!® Spread in large skillet over medium-high heat and cook 1/2 of the mushroom mixture, stirring occasionally, 4 minutes or until golden and tender. Remove mushrooms and set aside. Repeat with 2 tablespoons Spread and remaining mushroom mixture.
  3. Return mushrooms to skillet. Stir in remaining 1 tablespoon Spread, broth and cream. Bring to the boiling point over high heat. Stir in thyme. To serve, fill pastry cups with mushroom mixture or turn into serving bowl.

*SUBSTITUTION: Replace both shiitake and portobello mushrooms with 2 packages (10 oz. ea.) white mushrooms. Increase cook time by 4-minutes and cook until liquid evaporates.

Nutritional Information

Nutritional Information

Nutritional Information
Serving Size 1 serving Servings Per Container Value Amount Per Serving Nutrient Type
Serving Size 1 serving
Amount Per Serving
Calories 380
Calories from Fat 260
Total Fat 29 g
Saturated Fat 9 g
Trans Fat 0 g
Cholesterol 20 mg
Sodium 450 mg
Total Carbs 27 g
Dietary Fiber 3 g
Sugars 3 g
Protein 6 g
Calcium 2 %
Iron 10 %
Vitamin C 2 %
Vitamin A 15 %