Vegetarian Wellington With Citrus Beurre Blanc

1. 1

   Preheat oven to 400.

2. 2

   Thaw puff pastry according to directions or about 20 minutes at room tempurature. Roll sheet out to increase in size by about 1/3.

3. 3

   Saute mushrooms in butter over medium heat until lightly cooked and butter absorbed. In medium sized place thawed and throughly drained spinnach. Add chopped peppers, onions, carrot, parsley, mushrooms, egg and seasonings and mix with hands or spoon.

4. 4

   Mound mixture on rectangle of puff pastry and fold long end over then sides and remaining long end to make a rectangle loaf. Make sure mixture is sealed well inside. Place on ungreased cooking sheet, edge sides down.

5. 5

   Make small vent holes in top and back for 25 minutes or until golden brown and heated through.

6. 6

   While baking - Make Sauce

7. 7

   Combine shallots, wine and lemon juice in saucepan. Reduce over medium-high heat until mixture is reduced by half. Add cream and boil gently about 3 minutes until thickened. Remove and set aside. When ready to serve whisk sauce over medium heat to heat through. Add butter a few pices at a time and whisk until just melted. Season with salt and pepper to taste.

8. 8

   To Serve:

9. 9

   Plate small amount of sauce and slice loaf in 1 inch slices and top with roasted hazelnuts. Serve with extra sauce on the side.

* Per serving · 4 servings · Values may vary.