Mushroom Wellington
by Lishka DeVoss

YIELD 4–6 servings

The portobellos, onions, mushroom mixture and Port Reduction are all cooked separately before baking and each can be made several days in advance. When ready to bake, make certain you have counter space ready for rolling out the puff pastry. The Port Reduction is optional; cranberry sauce is also good for serving.

INGREDIENTS (Wellington)

INDIVIDUALLY (ready to use):
2 portobello mushrooms, each about 3 inches wide (4 to 5 ounces total)
1/3 cup olive oil (or so)
1/2 cup finely chopped toasted walnuts (about 2 ounces)
1.5 tbsp unsalted butter
1/2 cup apple cider or apple juice
1/2 tbsp good-quality aged balsamic vinegar (optional)
1 Pepperidge Fam puff pastry sheet (thawed)
1 large egg, beaten
salt and black pepper

PREP:
3 tbsp port, or 1 tbsp good-quality aged balsamic vinegar
1 tbsp soy sauce
1/2 tbsp fresh thyme leaves

BOWL:
all mushroom stems (except shiitake) and scraps, including portobello (finely chopped in a food processor)
1 pound mixed mushrooms, such as shiitake, trumpet, oyster and cremini (coarsely chopped in a food processor)
2 shallots, finely chopped
3 garlic cloves, finely chopped
1 tbsp finely chopped fresh rosemary (or 1 tsp dry)

ONIONS:
1 medium yellow or white onion (about 1/2 pound), peeled, halved and cut into 1/4-inch slices
3/8 tsp light or dark brown sugar
1/2 tsp kosher salt
3/8 tsp black pepper

PREPARATION (Wellington)

1. Wipe portobellos clean and remove stems; slice off any excess that curls over the gills so that the surface is flat and will sear properly. Brush both sides with olive oil; season with salt and pepper if you want.

2. In a large nonstick skillet over medium-high, heat 1-tbsp olive oil; cook portobellos, gill-side down, until caramelized — 4 to 5 minutes. Flip and cook until softened — about 4 more minutes. Transfer to wire rack to cool (gill-side down).

3. In same skillet over medium, heat 1/4-cup olive oil; sauté BOWL (season lightly with salt and pepper) until caramelized and no moisture remains in pan.

4. Add PREP and cook, stirring occasionally, until all liquid evaporates — 3 to 5 minutes. When done, transfer back to empty bowl and stir in walnuts; set aside to cool.

5. Wipe out skillet. Over medium heat melt 1.5-tbsp butter; add ONIONS and stir occasionally until they start to soften — about 5 minutes. Add cider and cook, stirring every few minutes, until the liquid evaporates and onions are caramelized — about 15 minutes. Stir in 1/2-tbsp balsamic and transfer to a bowl to cool.

6. When ready to bake: Heat oven to 400ºF. Unfold thawed puff pastry on top of a large piece of parchment paper. Roll the pastry out into a 9-by-12-inch rectangle. Transfer parchment paper and puff pastry to a large sheet pan.

7. Lay out 1/2 mushroom mixture into a 10-by-3-inch strip in the center-third of the puff pastry — leaving a 1-inch border of pastry at the ends.

8. Arrange onions in a single 10-by-2-inch strip on top — leaving about 1/2-inch of the mushroom mixture uncovered on both sides.

9. Lay portobellos on top of onions, gill-side down— trim if necessary to fit on top of the 10-by-2-inch onion strip. Spoon remaining mushrooms on top and gently pack mushroom mixture to form an even layer on top and on the sides — the same way you might shape a freeform meatloaf (you’re making a stuffed ‘mushloaf’).

10. To enclose, lift one flap of the puff pastry over to almost completely cover your mushloaf; brush with beaten egg. Lift remaining puff pastry flap over (gently stretching if needed) to create a second layer of puff pastry on top — gently press top layer of pastry onto lower pastry layer using your fingertips to seal. Brush insides of the short pastry ends and press to seal.

11. Brush puff pastry on top with remaining beaten egg. Decorate as you like: If creating a cross-hatch pattern, apply very little pressure, so you only cut through the top layer of puff pastry, not the second layer. Or top with additional strips or shapes made from spare egg-washed puff pastry.

12. Once decorated, slice 4 or 5 small decorative vents on top — making certain to slice all the way through both layers of puff pastry.

13. Bake on middle rack in oven until puff pastry is deep golden and flaky — 45 to 50 minutes. Let cool slightly on baking sheet before serving — about 10 minutes.

INGREDIENTS (Port Reduction)

1.5 tbsp unsalted butter

PORT PREP:
1/2 large shallot, minced
1 garlic clove, minced
1 tsp whole black peppercorns

PORT:
3/4 cup good-quality port
3/4 cup vegetable stock
2 fresh thyme sprigs

PREPARATION (Port Reduction)

1. In a medium saucepan over medium, heat 1-tbsp oil. Cook PORT PREP, stirring occasionally until softened — about 3 minutes.

2. Add PORT, raise heat to medium-high; cook until sauce is thick enough to coat the back of a spoon — 25 to 30 minutes.

3. Strain, discarding solids. (You should have about 1/4-cup sauce.) When ready to serve, gently warm sauce and whisk in butter; season to taste with salt and pepper.

Updated 2021-12-29

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