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1
Melt 1 Tbsp soy margarine in a skillet over low heat.
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2
Stir in the shallot, leek, and garlic and cook until translucent (about 5 minutes).
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3
Add the button mushrooms and about half the thyme.
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4
Cook until the mushroom liquid has evaporated and the mixture is just moist (about 10 minutes).
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5
Transfer mixture to a bowl.
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6
Melt the remaining margarine in the skillet, still over low heat, and add the shitakes.
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7
Cook for 5 minutes, then transfer to the bowl with the rest of the mixture.
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8
Add chives and black pepper and stir.
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9
Next place your Portabello caps on a greased cookie sheet.
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10
Brush on the mustard and add the remaining thyme and black pepper.
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11
Take your topping mixture and spoon half onto each Portabello cap.
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12
Cut two large rounds out of the puff pastry sheet and drape over the Portabello topping.
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13
You can brush some melted soy margarine on the outside of the pastry if you want to.
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14
Bake in a preheated oven at 425 degrees until the pastry looks done (about 15 minutes in my oven).
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15
This dish takes a while to make with all the chopping and sauteing, but the result is an elegant main dish perfect for a special occasion (for example this would be good to celebrate an anniversary).
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16
I serve it with a side of basil green beans and a nice vegan wine.
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17
Bon Appetit!
