Bella Wellingtons With Cilantro Cream Sauce

1. 1

   In a large non stick skillet add butter, garlic, 1 tablespoon cilantro, thyme, shallot, salt and pepper over medium heat. Saute for 2 minutes. Add mushrooms and saute on one side for 2 minutes, turn and repeat. Remove mushrooms to a platter and pour off drippings into a small bowl. In another small bowl lightly beat egg to make egg wash.

2. 2

   On lightly floured surface roll out puff pastry sheet into a 14 inch square. Trim edges to form a 13 inch square and cut square into (four) 6 1/2 inch squares.

3. 3

   Put 1 tablespoon of Gorgonzola cheese in center of each square. Top with one mushroom smooth side down and drizzle each evenly with drippings in bowl. Wrap 2 opposite corners of pastry over mushroom, overlapping them. Brush with egg wash. Wrap remaining 2 corners of pastry over mushroom and seal. Brush with egg wash. Seal any gaps or openings and brush with egg wash enclosing completely. Arrange Wellingtons, seam side down, on a non stick baking sheet. Chill, loosely covered, for at least 1 hour. Chill remaining egg wash for later use.

4. 4

   Pre heat oven to 425 degrees. Brush top and sides of each Wellington with some remaining egg wash and bake 20 minutes, or until pastry is golden.

5. 5

   While Wellingtons are baking make sauce. In a small sauce pan over medium heat add sour cream, whipping cream, lemon juice, cilantro leaves salt and pepper. Stir and heat through. Reduce heat to low. When ready to serve spoon sauce onto serving plates and place one Wellington onto sauce. Drizzle a small amount of sauce on top and garnish with fresh cilantro sprigs.

* Per serving · 4 servings · Values may vary.