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

DIRECTIONS CONTINUE

PREPARE THE ONIONS: Wipe out the skillet, then melt the
butter over medium heat. Add the onions, sugar, salt and
pepper, and cook, stirring occasionally, 5 minutes. Add
the cider and cook, stirring occasionally, until the
liquid evaporates and the onions are caramelized, about
15 minutes. Stir in the vinegar, if using, then let
cool.

Set the oven @ 400┬║F/205┬║C.

Place a large piece of parchment paper on your work
surface and lightly dust it with flour. Unfold your
thawed puff pastry on the parchment. Using a lightly
floured rolling pin, roll the pastry out into a 13" X-
16" rectangle. Transfer the parchment paper and puff
pastry to a large sheet pan. Rotate as needed so that
one of the 16" sides is closest to you. Arrange half the
cooked mushroom mixture in a 4" X 10" strip in the
center of the puff pastry, leaving a 1 1/2" border at
the ends. Arrange the caramelized onions in a 3" wide
strip on top. Lay the portobello mushrooms on top of the
onions in a single line, stem-side down. (If the
portobellos are too large, square off edges.) Spoon the
remaining mushroom mixture on top, covering the
portobello mushrooms, then gently pack the mushroom
mixture to form an even layer on top, shaping it like a
freeform meatloaf.

Lift one side of the puff pastry over the filling to
almost completely cover it. Brush the surface of the
puff pastry covering the mushrooms with the beaten egg.
Lift the remaining puff pastry flap over the egg-washed
puff pastry, gently stretching it if need be to create a
second layer of puff pastry on top, then gently press
the top layer of pastry onto the lower layer to seal.
Brush the insides of the short ends of the puff pastry
and press to seal, tucking both sides underneath. Trim
any parchment paper that extends beyond the sheet pan.
(You can refrigerate the pastry for up to 1 day at this
point.)

Brush the exposed puff pastry on top with the remaining
beaten egg. Decorate the top of the puff pastry as you
through only the top layer of puff pastry in parallel
lines, then cutting parallel lines in another direction.
(Apply very little pressure, as you only want to cut
through the top layer of puff pastry.) You can also
slice small decorative vents (be sure to slice all the
way through both layers of puff pastry), or top with
pastry. Bake until puff pastry is deep golden and flaky,
45 to 50 minutes. Let cool slightly on the baking sheet,
about 10 minutes.

While the Wellington bakes, prepare the optional port
medium. Add the shallot, garlic and peppercorns, and
cook, stirring occasionally, 3 minutes. Add the port,
stock and thyme; cook over medium-high until the sauce
is glossy, 25 to 30 minutes. Strain the sauce; you
should have about 1/2 cup. When ready to serve, reheat
over medium, whisk in the butter, and season with salt
and pepper.

To serve the mushroom Wellington, cut it crosswise in 8
even slabs. (Each slab will include a pretty cross-
section showcasing the halved portobello mushroom in
the center; this is considered the presentation side.)

Serve each piece presentation-side up. Pass with
port reduction for drizzling on top.

By: Alexa Weibel

Yield: 8 servings

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

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