• New Year's Party - 08b

    From Dave Drum@1:229/452 to All on Saturday, December 24, 2022 21:38:06
    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 @ 400┬║F/205┬║C.

    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

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