Mushroom And Spinach Wellington

1. 1

   Pre-heat oven to 350F/175C

2. 2

   Arrange portobello mushroom caps, gill side up, on a baking sheet.

3. 3

   Scatter 2 minced garlic cloves thyme, and rosemary on top of mushrooms. Drizzle with 2 Tbsp olive oil. Sprinkle with salt and pepper.

4. 4

   Roast 10-15 minutes until mushrooms are browned and tender, but still holding their form.

5. 5

   Let cool and drain any liquid in the caps. Roasted caps can be refrigerated up to five days

6. 6

   Saute 1 shallot and 2 cloves of minced garlic in 2 Tbsp olive oil. Add the baby spinach and cook until it starts to wilt. Add the balsamic vinegar. Once the spinach is wilted, place it in a bowl and let cool.

7. 7

   In the same skillet, melt 2 Tbsp butter and saute 2 shallots and 2 garlic cloves. Add chopped Crimini mushrooms. Add salt and pepper to taste. Add crushed red pepper. Cook until mushrooms are soft. Add to the spinach and let cool.

8. 8

   Once the spinach/mushroom mixture is cool, add Gruyere cheese and mix.

9. 9

   Thaw puff pasty dough for 40 minutes before working with it.

10. 10

    On floured parchment paper, unfold dough and roll out 10 x 14 inch rectangle.

11. 11

    Spoon half of the spinach/mushroom mixture lengthwise down the center of the dough, leaving a 2-3 in border all around.

12. 12

    Arrange portobello caps on the filling and top with more filling.

13. 13

    Brush the borders with cream and fold over, stretching if needed, until they overlap.

14. 14

    Use the parchment paper to flip the Wellington onto a baking sheet lined with parchment paper so that the seam is down.

15. 15

    Brush with cream

16. 16

    Bake until puffy, 60-75 minutes. In the last 10 minutes, brush with an egg wash (egg + water) to brown.

17. 17

    Let cool at least 10 minutes. Slice and serve

* Per serving · 4 servings · Values may vary.