I made these for dinner last night. I had to make a few adjustments, but the agreement was that these are incredible.
Roast:
2 large portobello mushrooms (at least 7" in dia.) stems and gills removed.
2 tsp. Dijon mustard
1 tsp. chopped fresh thyme
salt & black pepper.
For the Filling, saute
1/2 cup minced leeks
2 Tbs minced shallots
1 Tbs minced garlic
1 1/2 Tbs olive oil
1 cup each stemmed and minced button & shitake mushrooms
1/4 c. toasted walnuts, chopped
2 Tbs minced fresh chives
1 tsp Dijon mustard
1 tsp chopped fresh thyme
For the Welingtons
2 tsp Roquefort Cheese
1 sheet frozen puff pastry, thawed (8.65 oz)
1 egg beaten with 1 Tbs water.
Preheat oven to 425. Line a baking sheet with parchment paper.
Brush each portobello, gill side up with 1 tsp dijon and 1/2 tsp thyme and salt & pepper, roast until slightly browned, 20 minutes.
For the filling, saute leeks, shallots, and garlic in oil in a skillet over medium-high heat until softened, 4 -5 minutes. Add mushrooms and cook until liquid is evaporated and mixture is soft, about 7 minutes.
Stir in walnuts, chives, 1 tsp Dijon, and 1 tsp thyme, then season with salt & pepper.
Sprinkle 1 tsp Roquefort on each roasted portobello. Divide filling evenly between portobellos.
Cut 2 5" rounds from puff pastry. Roll each round on a lightly floured surface to 10" in diameter. Place a portobello in the center of each round, then fold pastry edges inward, leaving a small gap on top. Brush each Wellington with egg wash; transfer to [re[ared baking sheet.
Bake Wellingtons until pastry is golden and puffed, 20 - 22 minutes.
Bob couldn't get 7" Portobellows, ours were about 5", and we couldn't find the shitakes so I used a dried mushroom mix from Costco for half the mushrooms.
We couldn't get fresh chives or thyme so had to use dried thyme. I know that I have walnuts in the freezer but didn't want to take the flashlight and go search in the dark so I used pistachios. We also had to make do with bleu cheese.
I also learned that it is not wise to buy puff pastry from a store that doesn't sell a lot of it. I just barely got it unfolded, let alone rolled out into 10" rounds. Ours were square, pleated and patched to work. (I'll try to post pix later)
All that said - a bit too much garlic (very subjective) but all in all these were amazing. I think we both gave them at least a 9.5. (I have to admit that I forgot to put the cheese in the bottom and had to put it on the top - I liked it that well, it melted down through the filling).
We'll have these again, and are thinking that with baby bellas they would make a nice appy. Very elegant.
Roast:
2 large portobello mushrooms (at least 7" in dia.) stems and gills removed.
2 tsp. Dijon mustard
1 tsp. chopped fresh thyme
salt & black pepper.
For the Filling, saute
1/2 cup minced leeks
2 Tbs minced shallots
1 Tbs minced garlic
1 1/2 Tbs olive oil
1 cup each stemmed and minced button & shitake mushrooms
1/4 c. toasted walnuts, chopped
2 Tbs minced fresh chives
1 tsp Dijon mustard
1 tsp chopped fresh thyme
For the Welingtons
2 tsp Roquefort Cheese
1 sheet frozen puff pastry, thawed (8.65 oz)
1 egg beaten with 1 Tbs water.
Preheat oven to 425. Line a baking sheet with parchment paper.
Brush each portobello, gill side up with 1 tsp dijon and 1/2 tsp thyme and salt & pepper, roast until slightly browned, 20 minutes.
For the filling, saute leeks, shallots, and garlic in oil in a skillet over medium-high heat until softened, 4 -5 minutes. Add mushrooms and cook until liquid is evaporated and mixture is soft, about 7 minutes.
Stir in walnuts, chives, 1 tsp Dijon, and 1 tsp thyme, then season with salt & pepper.
Sprinkle 1 tsp Roquefort on each roasted portobello. Divide filling evenly between portobellos.
Cut 2 5" rounds from puff pastry. Roll each round on a lightly floured surface to 10" in diameter. Place a portobello in the center of each round, then fold pastry edges inward, leaving a small gap on top. Brush each Wellington with egg wash; transfer to [re[ared baking sheet.
Bake Wellingtons until pastry is golden and puffed, 20 - 22 minutes.
Bob couldn't get 7" Portobellows, ours were about 5", and we couldn't find the shitakes so I used a dried mushroom mix from Costco for half the mushrooms.
We couldn't get fresh chives or thyme so had to use dried thyme. I know that I have walnuts in the freezer but didn't want to take the flashlight and go search in the dark so I used pistachios. We also had to make do with bleu cheese.
I also learned that it is not wise to buy puff pastry from a store that doesn't sell a lot of it. I just barely got it unfolded, let alone rolled out into 10" rounds. Ours were square, pleated and patched to work. (I'll try to post pix later)
All that said - a bit too much garlic (very subjective) but all in all these were amazing. I think we both gave them at least a 9.5. (I have to admit that I forgot to put the cheese in the bottom and had to put it on the top - I liked it that well, it melted down through the filling).
We'll have these again, and are thinking that with baby bellas they would make a nice appy. Very elegant.
You only live once . . . but if you do it right once should be enough!