Portabella Mushroom Wellingtons


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Portabella Mushroom Wellingtons
Portabella Mushroom Wellingtons
Ingredients
1 (8- oz.) package white mushrooms
1 tbsp. butter
2 cloves garlic minced
1 small shallot finely minced
1 tbsp. dry sherry
1/2 tsp. thyme
Salt and pepper to taste freshly ground
2 small portabella mushrooms stems removed
1 sheet frozen puff pastry, (from a 17.9- oz. box) thawed
1 egg lightly beaten
Directions
Prep time: 25 minutes, Cook time: 35 minutes

Mince white mushrooms very finely in a food processor. Melt butter over medium-high heat in a medium saucepan; add mushrooms, garlic and shallot. Cook, stirring frequently, for about 10 minutes or until most of the liquid from the mushrooms has cooked off. Stir in sherry, thyme, salt and pepper. Press equal amounts of mixture onto the underside (the gill side) of each portabella. Preheat oven to 375°F and line a baking sheet with parchment paper or foil. Cut pastry sheet in half; roll each piece on a lightly floured board to make slightly larger. Place portabellas, filling side down, on pastry and fold in sides to enclose, trimming any excess dough from the ends. Pinch all edges well to seal, then place seam side down on prepared pan. (You may use leftover pastry to cut out decorative shapes to place on top.) Brush entire surface with beaten egg and bake for 25 minutes or until golden brown.

Makes 2 servings.
Wine Suggestion
Acacia Pinot Noir - The rich blackberry, cherry and vanilla flavors of this silky Napa Pinot are perfect with our unique Wellingtons.

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