Portobello Wellington

Ingredients

1 sheet puff pastry

4 portobello mushrooms

4 sprigs fresh thyme

1/4 cup olive oil

3 Shallots

4 ounces goat cheese, room temperature

1 egg

salt and pepper to taste

1 cup Vegetarian Madeira Sauce

Preparation

Remove stems from mushrooms, scrape out gills with a spoon, and brush both sides liberally with olive oil. Place on cookie sheet and roast in 350 degree oven for 10 minutes. Remove and allow to cool.

Chop shallot finely and saute until brown in olive oil. Be careful not to burn. Remove from heat and set aside.

Cut puff pastry so you have 8 square pieces, a top and bottom big enough to cover each mushroom. Assemble by placing a mushroom on a pastry with the bottom facing up. spread sauteed shallots over each, then sprinkle generously with thyme, salt, and pepper. Finally, cover with crumbled goat cheese.

Cover each mushroom with the second piece of pastry and seal the seams with an egg wash. Flip over so that the cheese side is facing down, then finish by coating the top with an egg wash.

Bake in 375 degree oven until tops are browned, approximately 10 minutes. To serve coat a plate with Madeira sauce, place Wellington on top.