Individual Mushroom Wellingtons Recipe

summary

directions

1. Preheat the oven to 400°F. Line 2 baking sheets with parchment paper and set aside.
2. In a large skillet, warm the olive oil over medium-high heat. Add the shallots and saute, stirring occasionally, until golden brown, about 5 minutes. Chop both the shiitake and portobello mushrooms into ½-inch pieces. Add them to the skillet and season with ¼ teaspoon salt and ⅛ teaspoon pepper. Saute until the mushrooms are very soft and slightly golden on the edges, about 10 minutes.
3. Add the wine and cook until the liquid is completely absorbed, about 4 minutes. Remove from heat and stir in the parsley. Adjust the seasoning to add more salt and pepper, as needed. Set aside to cool to room temperature.
4. On a lightly floured work-surface, roll one sheet of puff pastry into an 11x14-inch rectangle. With the longer side closest to you, cut the pastry into 3 equal rectangles. Add about ¾ cup of the mushrooms and ½-oz. of goat cheese to the bottom half of each pastry rectangle, leaving a 1-inch border on all four sides. Fold over the top half of each rectangle to meet the bottom of the pastry, enclosing the mushroom filling. Use your fingers to press down on the edges of all four sides to create a seal. Using the tines of a fork, firmly crimp the edges of each pastry. Using the tip of a sharp paring knife, make a few slits in the top of the pastry to provide an air vent.  Use a large metal spatula to transfer the pastries to a prepared baking sheet.
5. Repeat this process with the second sheet of puff pastry and the remaining mushrooms and transfer to the second baking sheet. In a small bowl, beat the egg with 1 tablespoon of water. Using a pastry brush, brush the tops of the mini mushroom Wellingtons with the egg wash.
6. Transfer to the oven and bake, switching and rotating the baking sheets halfway through, until they are puffed and golden brown, 18–20 minutes. Cool slightly and serve.

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