Mushroom- Pastry Appetizer (Easy!)

1 can of condensed mushroom soup
1 cup Coffee Rich, soy milk or rice dream
1 container button mushrooms, baby bellas, or mixed
1 package Pepperidge Farm pastry shells

Combine soup and milk-substitute in small pot on low heat. Stir intermittently until well combined and heated through. Slice mushrooms and sautee briefly until just softened. Add mushrooms to saucepan.

Bake pastry shells at 350 for about 20 minutes. Pop off tops with a fork and return for a couple more minutes.

To serve, put a shell on each plate and spoon in a generous helping of mushroom sauce (overflows? perfectly OK). Place pastry cap on top.

Note: This sauce is also good without the pastry. You can use it on chicken, on top of deli roll, or even as a thick soup with toast. Can also be made milchigs by using milk.