Receipies

Publisher: ZZZ Unknown

Page 50

MAIN COURSES
Portobello Wellington
Courtesy of Ecorvidae
1 1/2 Tbsp butter (or light oil if you prefer for sautéing) 1 shallot, minced 1 large leek or 2 small leeks, minced 3 cloves garlic, minced 3 button mushrooms, finely chopped Fresh thyme to taste (I used about 4 sprigs) 5 shiitake mushrooms, finely chopped, without stems* Chives to taste 2 large Portobello mushroom caps 1 tsp Dijon mustard 1 sheet puff pastry
Note: I use the woody shiitake stems and/or Portobello stems when making veggie broth.
Topping:
Melt 1 Tbsp butter 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. Melt the remaining butter in the skillet, still over low heat, and add the shitakes. 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 if you want to. Bake in a preheated oven at 425 degrees until the pastry looks done (about 15 minutes in my
oven).
*
*
*
Contact smchiavictoria@gmail.com ©2009 The Supreme Master Ching Hai International Association 44