Wild Mushrooms In Creamy Herb Sauce

Ingredients

• 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, divided
• 1/3 cup chicken broth
• 1/3 cup heavy or whipping cream
• 1 Tbsp. chopped fresh thyme or parsley (optional)

Directions

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 12-inch 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 4-minute cook time and cook until liquid evaporates.