Subj : New Year's Party - 08b To : All From : Dave Drum Date : Sat Dec 24 2022 21:42:05 MMMMM----- Recipe via Meal-Master (tm) v8.06 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 @ 400ºF/205ºC. 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 Uncle Dirty Dave's Archives MMMMM .... "If you believe everything you read, better not read." -- Japanese Proverb --- Talisman v0.46-dev (Windows/x86) * Origin: Tiny's BBS II - tinysbbs.com:4323/ssh:4322 (1:229/452) .