MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Vegetarian Mushroom Wellington - Part One
Categories: Mushrooms, Pastry, Vegetables, Herbs, Wine
Yield: 8 servings

MMMMM----------------------MUSHROOM FILLING---------------------------
4 lg Portobello mushrooms; ea 3"
- wide (8 - 10 ounces total)
1/2 c + 5 tablespoons olive oil
Salt & black pepper
2 lb Mixed mushrooms
Ice; for cooling
4 Shallots; fine chopped
6 cl Garlic; fine chopped
2 tb Fine chopped fresh rosemary
2 tb Good-quality aged balsamic
- vinegar
2 tb Soy sauce
1 tb Fresh thyme leaves
1 c Fine chopped toasted
- walnuts

MMMMM---------------------------ONIONS--------------------------------
3 tb Unsalted butter
2 sm Yellow onions; in 1/4"
- rounds
3/4 ts Light or dark brown sugar
1 1/4 ts Kosher salt
3/4 ts Black pepper
1 c Apple cider or apple juice
1 tb Good-quality aged balsamic
- vinegar; (opt)

MMMMM-------------------------ASSEMBLING------------------------------
A-P flour; for dusting
14 oz Package puff pastry
1 lg Egg; beaten

MMMMM-----------------------PORT REDUCTION----------------------------
2 tb Olive oil
1 lg Shallot; minced
2 cl Garlic; minced
2 ts Whole black peppercorns
5 1/2 c Good-quality port
5 1/2 c Vegetable stock
3 Fresh thyme sprigs
3 tb Unsalted butter
Salt & black pepper

Wipe the portobello mushrooms clean using moist paper
towels. Remove the stems, then slice off the excess rim
that curls over the gills, creating a flat surface so
the mushrooms can sear. Reserve the stems and scraps for
use in Step 2. Brush the caps on both sides with 3
tablespoons olive oil and season generously with salt
and pepper. Heat 2 tablespoons olive oil in a large
nonstick skillet over medium-high and cook the
mushrooms, gill-side down, until caramelized, 5 minutes,
then flip and cook another 5 minutes. Transfer to a wire
rack, gill-side down, to cool.

PREPARE THE MUSHROOM FILLING: Separate and reserve any
mushroom stems. (If using shiitake mushrooms, save their
woody stems for another use.) Roughly chop about
two-thirds of the mixed mushrooms, then working in
batches, transfer the roughly chopped mushrooms to a
food processor and pulse into small, 1/4" to 1/2"
pieces; transfer to a large bowl. By hand, finely chop
the remaining mixed mushrooms and stems (including the
reserved portobello mushroom stems and trimmings) into
1/4" pieces; add them to the bowl.

Prepare an ice bath in a large bowl. (If preparing the
mushrooms in advance, you can simply let the mixture
cool to room temperature, then refrigerate.) Wipe out
the skillet. Working in two batches, warm 1/4 cup olive
oil over medium-high. Add half the mushrooms, shallots,
garlic and rosemary, and season with salt and pepper.
Cook, stirring occasionally, until caramelized and
tender, about 10 minutes. Transfer to a medium bowl.
Repeat with the remaining 1/4 cup oil and the remaining
mushrooms, shallots, garlic and rosemary. Return the
first batch to the skillet. Add the port, soy sauce and
thyme leaves and cook over medium-high, stirring
occasionally, until the liquid evaporates, 3 to 4
minutes. Transfer the mixture back to the medium bowl
and stir in the walnuts. Set the bowl over the ice bath
to cool, stirring occasionally, at least 20 minutes.

CONTINUED IN PART TWO

By: Alexa Weibel

Yield: 8 servings

RECIPE FROM: https://cooking.nytimes.com

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