Mushroom Wellington

Shopping List or what you will need:

  • 2 large Portobello Mushrooms 5-6” wide
  • 1 leek/1 shallot
  • Minced garlic in jar
  • 1 pkg Button Mushrooms
  • 1 pkg Shiitake Mushrooms
  • 1 bag (4 oz) chopped walnuts
  • 4-5 oz blue cheese
  • Dijon Mustard
  • Fresh thyme/fresh chives (tho dry is fine too)
  • 1 pkg frozen puff pastry sheet (Pepperidge Farm) thawed
  • Parchment paper/baking sheet
  • 1 pkg baby spinach
  • 1 pkg Arugula
  • 1 ripe pear
  • 1 red grapefruit
  • Champagne or white wine vinegar
  • Shaved parmesan cheese
  • 1 egg scrambled with 1 TBS water.

*** And a good couple of hours to put this together…along with some nice music and maybe a nice glass of wine!!!!*** This will take time, but if you are organized and follow my lead, it will be EASY!!!

PREP

  • Toast ½ c chopped walnuts and put aside
  • Cover a baking sheet with parchment paper & put aside.

PORTOBELLO MUSHROOMS

  • 2 large Portobello mushrooms cleaned, stems & gills removed
  • 2 tsp Dijon mustard
  • 1 tsp chopped fresh thyme

FILLING/SAUTE

  • ½ c minced leeks
  • 2 TBS minced garlic from the jar
  • 1 ½ TBS olive oil
  • 1 cup  each stemmed &minced button mushrooms AND shiitake mushrooms
  • ½ c toasted  chopped walnuts
  • 2 TBS minced fresh chives
  • 1 tsp Dijon Mustard
  • 1 tsp fresh chopped thyme

WELLINGTON:

  • 4 TBS  Blue Cheese
  • 1 sheet  frozen puff pastry, thawed (8.65 oz)
  • 1 egg, beaten with 1 TBS water

DIRECTIONS:

1.         Gather EVERYTHING together and put on the counter

2.         READ THE DIRECTIONS….then read them again!!!!

3.         Preheat the oven to 425 degrees and line baking sheet with parchment paper

BRUSH: each Portobello, gill side UP, with the mixture of mustard, thyme, salt & pepper and roast in oven until slightly brown, about 20 mins and USE A TIMER!!!

SAUTE: leeks, shallots & garlic in olive oil in skillet over med-high heat until softened, 2-3 minutes.  Add minced button & shiitake mushrooms; cook until liquid is evaporated and mixture is soft. About 6-7 mins.

STIR: in walnuts, chives & 1 tsp Dijon mustard, 1 tsp thyme, S&P..and YES, you can taste this!!!!

SPRINKLE: 2 TBS blue cheese on each roasted Portobello mushroom then divide the sauté filling and put on top of cheese.

CUT: two 5-inch rounds ( I used a bowl) from the puff pastry (be sure it is thawed) and roll out on floured surface to about 8-10 inches in diameter. Place the stuffed mushroom in center of each round then fold the pastry edges inward, leaving a small opening at the top.  Brush each wellington with the egg wash, put back on the parchment paper and put back in oven and cook at 350 degrees until pastry is golden and puffed.  About 15-20 mins…USE  A TIMER!

Take out, let cool and then cut with a serrated knife.  Drizzle some heated blue cheese on top and voila~!!!!!!! Serve with a nice spinach salad. (go to WWW.chefboyrd2.com) for the recipe and MANY more!!!

***Thank you Cuisine at Home for the recipe*****

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