-
1
Pour the boiling water over the porcini in a small bowl and let stand for at least 45 minutes. Remove the mushrooms and mince. (Save the liquid for a possible red wine sauce)
-
2
Finely dice the button mushrooms. A food processor works wonders for this...just pulse away..
-
3
Heat the butter and oil in a large saute pan and add the shallots and garlic. Saute until they soften and become fragrant.
-
4
Add the button mushrooms, porcini, salt, pepper and thyme leaves to the pan and saute until the mushrooms brown and become almost dry.
-
5
Add the red wine and keep sauteing until the liquid is basically evaporated. Off the heat, stir in the Dijon and then set the mixture aside to completely cool.
-
6
Pre heat your oven to 400F. Clean the portobellos by scraping out the gills with a small spoon. Place them on a baking sheet, caps up and brush with a little olive oil. Roast the mushrooms for 10 minutes and then remove to paper toweling, caps up to remove any excess moisture. Cool to room temperature.
-
7
Roll each sheet of puff pastry to about 10 x 13 inches and then cut each crosswise. Pack 1/4 of the button mushroom mixture into each cavity of the portobellos. Place the filled portobello, cap side down, on the cut puff pastry sheet and then fold the pastry around the mushroom to cover, making sure to seal well. Repeat with each mushroom and then place, seam side down on a parchment lined baking sheet.
-
8
Brush each wellington with the egg wash. Using a small knife, cut a slit on the top for venting. Bake at 400F for 25 to 35 minutes until golden brown.
-
9
Note: If you care to serve a sauce with this, combine the porcini broth with 1/2 cup red wine, 2 minced shallots and one minced garlic clove. Simmer until reduced to 1 1/2 cups. Strain and return the liquid to the pot and taste for salt and pepper. Whisk in 2 tablespoons of butter. Thicken with a little instant flour as you simmer a little more.
