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1
For the Wellington: Remove the stems and gills of the Portobello mushrooms, and discard.
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2
Cut each mushroom cap in half, then cut the halves into 1/4-inch-thick slices.
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3
Heat the oil and butter in a large skillet over medium heat.
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4
Add the shallots, and cook, stirring frequently, until soft, 2 to 3 minutes.
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5
Add the Portobello slices, 1/4 teaspoon salt and a few grinds pepper, and cook, stirring frequently, until the mushrooms have started to soften and wilt, about 4 minutes.
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6
Add the shiitakes, thyme, 1/4 teaspoon salt and a few grinds of pepper, and cook, stirring frequently, until the shiitakes have started to soften and wilt, about 3 minutes.
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7
Pour in the wine, bring to a simmer and stir until most of the liquid has evaporated, 2 to 3 minutes.
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8
Remove from the heat, and let cool completely.
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9
Stir in 1 tablespoon of the breadcrumbs.
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10
Taste and adjust the seasoning.
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11
Position an oven rack in the center of the oven, and preheat to 400 degrees F. Roll the puff pastry out on a floured sheet of parchment paper to a 13-inch square.
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12
Brush the surface of the pastry with the mustard, and sprinkle with the remaining 1 tablespoon breadcrumbs.
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13
Leaving a 1-inch border on the right and left sides of the pastry, pile the mushroom filling onto the center, and pack it into a log about 3 inches wide.
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14
Fold the bottom half of the pastry over the filling, then roll it up so the bundle sits seam-side down.
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15
If any filling falls out while rolling, just push it back inside.
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16
Pinch together the open ends to seal, and crimp with a fork.
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17
The log should be about 12 inches long.
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18
Transfer the Wellington, on the parchment, to a baking sheet.
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19
Brush generously all over with the egg.
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20
Cut decorative slits down the length of the Wellington.
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21
Sprinkle with sea salt and pepper.
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22
Bake until golden brown and bubbly, 40 to 45 minutes.
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23
Let rest for a few minutes.
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24
For the carrot sauce: While the Wellington is baking, combine 2 cups water, carrots, garlic, bay leaf and 1/2 teaspoon salt in a small saucepan.
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25
Bring to a high simmer, and cook until the carrots are very tender, 10 to 12 minutes.
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26
Remove the bay leaf, and transfer all the liquid and solids to a blender.
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27
Blend until completely smooth.
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28
Add the cream cheese, vinegar and 1/2 teaspoon kosher salt and blend until smooth again.
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29
(The sauce can be made, cooled and refrigerated up to 1 day ahead; reheat before serving.)
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30
Transfer the sauce to a serving vessel.
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31
For the salad: Toss the frisee with the oil and vinegar, a pinch of salt and a few grinds of pepper.
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32
Arrange the Wellington and salad on a platter.
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33
Slice the Wellington into 6 even pieces, and serve with the salad and carrot sauce.
