1 pkg. (9 1/2 oz.) Pepperidge Farm frozen Mini Puff Pastry Shells
2 tbsp. butter
3/4 lb. fresh mushrooms, finely chopped
1/3 c. finely chopped onion
1 1/4 tsp. minced garlic
1/2 tsp. dried tarragon
1/4 tsp. ground nutmeg
1 1/2 tsp. sherry wine
1 1/4 tsp. cider or wine vinegar
3 tbsp. pine nuts or walnuts
Grated Parmesan cheese

Prepare pastry shells according to package directions. Melt butter in a large skillet. Add mushrooms, onion and garlic; saute until mushrooms are cooked. Add tarragon, nutmeg, sherry and vinegar; cook until moisture evaporates. Add pine nuts and remove from heat.

Preheat oven to 350 degrees F. Spoon mushroom mixture into pastry shells, mounding high. Sprinkle with Parmesan cheese and place on baking sheet. Bake for 10 to 12 minutes, or until hot. Serve immediately. Makes 24 hors d'oeuvres.