Mushroom Wellington

Instructions

1. 1

   Heat butter and olive oil in a large skillet over medium-high heat. Add shallots and cook until softened, about 3 minutes. Add garlic and cook for 1 minute until fragrant.

2. 2

   Add all mushrooms to the skillet with salt and pepper. Cook, stirring occasionally, for 15-20 minutes until all moisture has evaporated and mushrooms are deeply golden. The mixture should be dry to prevent soggy pastry.

3. 3

   Add spinach to the mushrooms and stir until wilted, about 2 minutes. Remove from heat and stir in cream cheese, Parmesan, thyme, rosemary, and truffle oil if using. Let cool completely.

4. 4

   Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

5. 5

   Roll out one sheet of puff pastry on a lightly floured surface into a rectangle about 12x10 inches. Transfer to the prepared baking sheet. Brush a thin layer of Dijon mustard down the center third of the pastry.

6. 6

   Mound the cooled mushroom filling in a log shape down the center of the pastry, leaving 2 inches on each end. Shape it into a compact loaf about 3 inches wide.

7. 7

   Roll out the second sheet of puff pastry slightly larger than the first. Drape it over the filling, pressing firmly around the mushroom mixture to seal. Trim excess pastry, leaving a 1-inch border, and crimp edges with a fork to seal completely.

8. 8

   Brush the entire surface with beaten egg. Use a sharp knife to score decorative diagonal lines across the top, being careful not to cut through. Cut 3 small slits in the top for steam vents.

9. 9

   Bake for 30-35 minutes until the pastry is deep golden brown and puffed. Let rest for 10 minutes before slicing with a serrated knife.