MUSHROOM AND SPINACH WELLINGTON

Steps:

• Pre-heat oven to 350F/175C
• Arrange portobello mushroom caps, gill side up, on a baking sheet.
• Scatter 2 minced garlic cloves thyme, and rosemary on top of mushrooms. Drizzle with 2 Tbsp olive oil. Sprinkle with salt and pepper.
• Roast 10-15 minutes until mushrooms are browned and tender, but still holding their form.
• Let cool and drain any liquid in the caps. Roasted caps can be refrigerated up to five days
• Saute 1 shallot and 2 cloves of minced garlic in 2 Tbsp olive oil. Add the baby spinach and cook until it starts to wilt. Add the balsamic vinegar. Once the spinach is wilted, place it in a bowl and let cool.
• In the same skillet, melt 2 Tbsp butter and saute 2 shallots and 2 garlic cloves. Add chopped Crimini mushrooms. Add salt and pepper to taste. Add crushed red pepper. Cook until mushrooms are soft. Add to the spinach and let cool.
• Once the spinach/mushroom mixture is cool, add Gruyere cheese and mix.
• Thaw puff pasty dough for 40 minutes before working with it.
• On floured parchment paper, unfold dough and roll out 10 x 14 inch rectangle.
• Spoon half of the spinach/mushroom mixture lengthwise down the center of the dough, leaving a 2-3 in border all around.
• Arrange portobello caps on the filling and top with more filling.
• Brush the borders with cream and fold over, stretching if needed, until they overlap.
• Use the parchment paper to flip the Wellington onto a baking sheet lined with parchment paper so that the seam is down.
• Brush with cream
• Bake until puffy, 60-75 minutes. In the last 10 minutes, brush with an egg wash (egg + water) to brown.
• Let cool at least 10 minutes. Slice and serve