Makes 4 Wellingtons
4 large portabella mushroom caps, stems removed
1 tbsp extra virgin olive oil
4 tsp Dijon mustard
1 sheet puff pastry
Directions: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!