Puff Pastry: Mushroom Wellington
by Lishka DeVoss

Do not thaw your pastry for longer than overnight. You can make the mushrooms and onions a day or two ahead. Use a mixture such as shiitake, oyster and cremini — but use whatever is freshest, even if only one kind. The red port reduction is optional but highly recommended.

INGREDIENTS (for the mushrooms)

INDIVIDUALLY (ready to use):
2 large portobello mushrooms, each about 3 inches wide (4 to 8 ounces total)
1/4 cup olive oil
Kosher salt and black pepper
1/2 cup chopped toasted walnuts (about 2 ounces baked 6 minutes at 350ºF Convection Oven)

LARGE BOWL:
1/2 pound mixed mushrooms, roughly chopped by hand (1/4-inch pieces)
1/2 pound mixed mushrooms, pulsed into small pieces using food processor
2 shallots, finely chopped (about 1/2 packed cup)
4 garlic cloves, finely chopped
1 tbsp finely chopped fresh rosemary

CUP:
1/4 cup red port, or 1 tbsp good-quality aged balsamic vinegar
1 tbsp soy sauce
1/2 tbsp fresh thyme leaves

PREPARATION (mushrooms)

1. Wipe portobellos clean using barely moistened paper towels. Cut off stems (chop stems and add to LARGE BOWL) and slice off any excess mushroom rim curling over the gills — this creates a flat surface (so they will sear properly). Brush both sides with olive oil; season generously with salt and pepper.

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

3. In same skillet over medium-high heat, heat 2 tbsp olive oil. Add half LARGE BOWL — season lightly with salt, generously with pepper. Cook, stir occasionally, until caramelized and tender — about 10 minutes. Transfer to a medium bowl.

4. Repeat, in same skillet, with the remaining 2 tbsp olive oil and LARGE BOWL. Once cooked, return the first batch to skillet; add CUP and stir occasionally, until the liquid evaporates — 3 to 5 minutes. (If using balsamic vinegar instead of port, reduce cook time to 1 to 2 minutes.)

5. Once cooked, transfer mixture back to medium bowl and stir in walnuts. Let cool until assembly.

INGREDIENTS (for the onions)

INDIVIDUALLY (ready to use):
1.5 tbsp unsalted butter
3/8 tsp black pepper
1/2 cup apple cider or apple juice
1/2 tbsp good-quality aged balsamic vinegar (optional)

BOWL:
1 medium yellow onion (about 1/2 pound), peeled and cut into 1/4-inch rounds
3/8 tsp light or dark brown sugar
1/2 and 1/8 tsp kosher salt

PREPARATION (onions)

1. Wipe out same skillet; over medium heat melt butter. Add BOWL and stir occasionally, until starting to soften — about 5 minutes.

2. Add cider and stir every few minutes, until liquid evaporates and onions are caramelized — about 15 minutes (add some water if they need to cook longer).

3. Stir in vinegar, if using, then transfer to a bowl and let cool until assembly.

INGREDIENTS (for assembly)
 All-purpose flour, for dusting
1 sheet Pepperidge Farm puff pastry
1 large egg, beaten

PREPARATION (assembly)

1. Place rack in middle of oven and heat oven to 400ºF. (If making this all in one day, make certain the onions and mushrooms are not warm before rolling them up in the puff pastry.)

2. Place large piece of parchment paper on work surface; lightly dust parchment and rolling pin with flour. Unfold thawed puff pastry onto the parchment. Roll pastry out into a 11-by-13-inch rectangle; transfer parchment paper and puff pastry to a large sheet pan.

3. Rotate sheet pan so that one of the longer sides is closest to you. Arrange half the mushroom mixture in a perpendicular strip in the center (it should be about 3-by-9 inches), leaving a 1½-inch border at the ends.

4. Arrange the caramelized onions on top of the mushroom mixture, leaving about ½ inch of the mushrooms exposed on both sides. Lay the portobellos on top of the onions in a single line, stem-side down. Spoon the remaining mushroom mixture on top — covering the portobello mushrooms — then gently pack the mushroom mixture to form an even layer on top (think freeform meatloaf).

5. Lift one puff pastry flap over to almost completely cover it. (Rotate sheet pan if needed to do this.) Brush this surface with the beaten egg.

6. Lift the other puff pastry flap over the egg-washed puff pastry — gently stretching if needed — to create a second layer of puff pastry on top. Gently press the top layer of pastry onto the lower layer using your fingertips to seal. Brush the insides of the short ends of the puff pastry and press to seal and fold ends under.

7. Trim any parchment paper that extends beyond the sheet pan. Brush puff pastry on top with the remaining beaten egg. Decorate as you like, but apply very little pressure — only cut through the top layer of puff pastry, not the second layer.

8. Bake until puff pastry is deep golden and flaky — 45 to 50 minutes. When done, cool slightly on baking sheet — about 10 minutes — before slicing.

NOTE: Create a cross-hatch pattern by cutting short parallel lines in one direction, then cutting short parallel lines in another direction. Or, top with additional strips or shapes made from egg-washed puff pastry. If creating small decorative vents, be sure to slice all the way through both layers of puff pastry.

INGREDIENTS for the red port reduction (optional)

INDIVIDUALLY (ready to use):
1 tbsp olive oil
1.5 tbsp unsalted butter
Kosher salt and black pepper

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

PREP TWO:
3/4 cup good-quality red port
3/4 cup vegetable stock
2 fresh thyme sprigs

PREPARATION (red port reduction)

1. In a medium saucepan over medium, heat the oil. Add PREP ONE and cook, stirring occasionally, until softened — about 3 minutes.

2. Add PREP TWO and continue cooking over medium-high until the sauce is thick enough to coat the back of a spoon — 25 to 30 minutes. Strain sauce, discarding the solids. (You should have about 1/3 cup sauce.) Cover and set aside until ready to serve.

3. When ready to serve, warm sauce over medium and then whisk in the butter. Season with salt and pepper and use sauce for drizzling on top.

Updated 2024-12-29

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