PORTOBELLO WELLINGTON WITH SHIITAKE DUXELLE

PORTOBELLO WELLINGTON WITH SHIITAKE DUXELLE image

Yield 4 people

Number Of Ingredients 8

4 Portobello mushrooms
1 sheet vegan puff pastry
3½ ounce(s) of shiitake mushrooms
1 cup(s) of white button mushrooms
2 cup(s) of baby spinach
3 small shallots, peeled and roughly chopped
3 cloves garlic, peeled and roughly chopped
2 sprigs fresh tarragon, stemmed

Steps:

For the Duxelles: Add spinach, shiitake, button mushrooms, shallots, garlic, and tarragon to a food processor and pulse until finely chopped. Add 2 tsp. Earth Balance Butter to a large sauté pan and set over medium heat. Add the mushroom mixture, ¼ cup vegetable stock and sauté for 10 minutes until most of the liquid has evaporated. Season with a pinch of black pepper and set aside to cool For the Portobello Mushrooms: Gently scrap gills from Portobello mushrooms with a spoon. Place mushrooms on baking tray lined with parchment paper or non-stick baking mat. Bake in preheated oven for 10 minutes, set aside. Cut pastry sheet into 4 equal parts.Using a spoon, cover each mushroom with a layer of duxelles (make sure to fill the back cavity of the mushroom with the duxelles). Place a mushroom in center of each pastry sheet, cavity side up. Fold pastry around the mushrooms and enclose entirely, press down lightly with fingers to make sure it is sealed completely.Place mushrooms, with folded side down, on baking tray lined with parchment paper or non-stick baking mat. Bake mushrooms in 400 degree oven until pastry is golden brown for 20-25 minutes.