Meatless Monday

The meal was delicious!  I made Mushroom Wellingtons with a salad of spinach and arugula.  The recipe was nice because it served 2 and that's the number of people I planned for dinner.   

Mushroom Wellingtons with Walnuts and Roquefort Cheese from Cuisine at Home February 2011

Roast:

2 large portobello mushrooms(at least 7 inches wide), stems and gills removed

2 tsp. Dijon mustard

1 tsp. chopped fresh thyme

salt and pepper 

For the filling, saute:

1/2 cup minced leeks

2 tbsp. minced shallots

1 tbsp. minced garlic

1 1/2 tsp. olive oil

1 cup each stemmed and minced button and shiitake mushrooms

1/4 cup toasted walnuts, chopped

2 tbsp. minced fresh chives

1 tsp. Dijon mustard

1 tsp. chopped fresh thyme

For the wellingtons:

2 tsp. Roquefort cheese

1 sheet frozen puff pastry, thawed

1 egg beaten with 1 tbsp. water

1. Preheat the oven to 425 degrees.  Line a baking sheet with  parchment paper. 
2. Brush each portobello, gill side up, with 1 tsp. Dijon and 1/2 tsp. thyme;season with salt and pepper, roast until slightly browned, 20 minutes.
3. For the filling saute leeks, shallots and garlic in oil in a skillet over medium high heat until softened, 4 - 5 minutes. Add button and shiitake mushrooms;cook until liquid is evaporated and mixture is soft, about 7 minutes. 
4. Stir in walnuts, chives, 1 tsp. Dijon, and 1 tsp. thyme, then season with salt and pepper. 
5. Sprinkle 1 tsp Roquefort on each roasted portobello.  Divide filling evenly between portobellos.
6. Cut two 5-inch rounds from puff pastry.  Roll each round on a lightly floured surface to 10 inches in diameter.  Place a portobello in center of each round, then fold pastry edges inward, leaving a small gap on top.  Brush each wellington with egg wash;transfer to prepared baking sheet. 

Bake wellingtons until pastry is golden and puffed, 20 to 22 minutes. 

I used the salad suggestion of spinach and arugula from the same magazine but didn't make the dressing.  The dressing with the recipe was champagne vinegar, minced shallots, honey, olive oil and salt and pepper to taste.  I had some dressing I made the other night using my new favorite elderflower vinegar, olive oil and Penzey's Foxpoint seasoning.  It's a little sweet and the seasoning has shallots.  

I did shave some Parmesan over the salad.

I had a customer meeting at 6:30, so I roasted the portobellos, sauteed the vegetables and assembled the wellingtons this afternoon.  I brushed them with the egg wash, covered them and put them in the fridge.  I left oven heating instructions so my husband could bake them when he got home and we could eat after my meeting.  Perfect timing!  They took a few minutes longer since they were cold but otherwise perfect. 

No leftovers for me tomorrow but my plan is to make a giant batch of spaghetti sauce so I think tomorrow's dinner will be pasta for me.