Tuesday, February 19, 2013

Portabella Wellington

When I decided to make Beef Wellington for Jason for Christmas Eve dinner, I needed a vegetarian alternative for myself.  Portabella mushroom worked perfectly!  It was absolutely delicious.  Serve it with my Red Wine and Mushroom Sauce.

Portabella Wellington
Makes 4 Wellingtons

4 large portabella mushroom caps, stems removed
1 tbsp extra virgin olive oil
4 tsp Dijon mustard
1 sheet puff pastry
1 egg
Kosher salt

1.  Preheat oven to 425.  Heat the olive oil in a large skillet until almost smoking.  Generously season each mushroom cap with the salt and pepper.  Sear the mushrooms for about a minute on each side.  Set aside and allow to cool.

2.  Place the puff pastry on a floured surface and cut into 4 equal portions.  Spread 1 tsp of the Dijon over each mushroom.  Carefully wrap the pastry around the caps, making sure that they are  completely sealed.   In a small bowl, whisk together the egg with a tbsp of water.  Brush the egg wash on top of the pastry and sprinkle with Kosher salt.  Place wellingtons on a parchment lined baking sheet.

3.  Bake Wellingtons for 20 minutes.  Remove from oven and let stand for 10 minutes before serving.  Enjoy!

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