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1
Preheat oven to 350 degrees. In a dry skillet, toast walnuts.
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2
Now it's time to caramelize the onions. I usually sautee them in a combination of butter and olive oil for a couple of minutes on high, then turn the heat down to medium or low and cover them, occasionally checking on them and tossing them about. It takes about 20 minutes.
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3
In a blender, combine walnuts, caramelized onions, ricotta, aioli or mayonnaise, a tbsp of soy sauce, and a tbsp of water. Puree into a smooth, thick, tasty paste. Remove from food processor into a bowl, season with salt and pepper.
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4
Sautee the mushrooms in olive oil or butter, about five minutes on each side.
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5
Cut puff pastry into 1/2 inch thick strips. Oil a cookie sheet (or two). It's easiest to assemble the mushroom wellingtons on the cookie sheet itself. Place three strips of puff pastry about 1/2 inch apart, then place three more strips perpendicular to those. Place the mushroom in the center, and cover mushroom cap with a layer of walnut pate. Bring up the puff pastry strips over the top of the mushroom to form a lattice pattern. Beat an egg in a small bowl and brush pastry with egg. Place in oven and bake till pastry is golden brown.
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6
Combine wine, 2 tbsp balsamic vinegar, and 2 tsp soy sauce in a small saucepan. Bring to a boil, then turn down the heat and let the wine reduce. When it is reduced by half, add 2 tbsp butter and simmer until the mushrooms are done.
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7
Take the mushroom wellingtons out of the oven and serve with the wine sauce. I like to pour the sauce around the wellington instead of on top so you can have as much or as little as you like.
