Guest guest Posted January 23, 2009 Report Share Posted January 23, 2009 Thank you for posting this. As a mushroom lover, I can hardly wait to try this. It sounds easy and perfectly yummy. Katie , Bear <tbearbiker wrote: > > Portobello Wellington > > 1 1/2 tablespoon olive oil > 1 shallot, minced > 1 large leek or 2 small leeks, minced > 3 cloves garlic, minced > 3 button mushrooms, finely chopped > fresh thyme to taste > 5 shiitake mushrooms, finely chopped, without stems* > 2 large portobello mushroom caps > 1 teaspoon Dijon mustard > 1 sheet puff pastry > butter for brushing pastry > > Melt 1 tablespoon olive oil in a skillet over low heat. Stir in the > shallot, leek, and garlic and cook until translucent (about 5 > minutes). Add the button mushrooms and about half the thyme. > Cook until the mushroom liquid has evaporated and the mixture is just > moist (about 10 minutes). Transfer mixture to a bowl. > Add the remaining oil in the skillet, still over low heat, and add the > shittakes. Cook for 5 minutes, then transfer to the bowl with the rest > of the mixture. Add chives and black pepper and stir. > Next place your Portobello caps on a greased cookie sheet. Brush on > the mustard and add the remaining thyme and black pepper. Take your > topping mixture and spoon half onto each Portobello cap. > Cut two large rounds out of the puff pastry sheet and drape over the > Portobellos/topping. You can brush some melted butter on the outside > of the pastry. > Bake in a preheated oven at 425 degrees until the pastry looks done, > about 15 minutes. Serves 2 > Quote Link to comment Share on other sites More sharing options...
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