This recipe tastes good but also looks great. The stuffing inside is great and the brown sauce is amazing. We put the brown sauce on potatoes too.
PASTRY WRAPPED PORTOBELLOS
5 large portobello mushrooms, lightly rinsed and patted dry
2 tbsp olive oil
1 medium bunch of green onions, chopped
1/2 cup finely chopped walnuts
1 tbsp shoyu
1/2 cup dry unseasoned bread crumbs
1/2 tsp dried thyme
Salt and freshly ground pepper
1 sheet frozen puff pastry, thawed
Stem the mushrooms and reserve. Carefully scrape the gills out of the mushrooms and set 4 of the mushroom caps aside. Chop the fifth mushroom and the reserved stems and set aside.
In a large skillet, heat 1 tbsp of the oil over medium heat. Add the chopped mushrooms, green onions, and walnuts, and cook, stirring for 5 minutes. Transfer to a large bowl and set aside to cool.
In the same skillet, heat the remaining 1 tbsp of oil. Add the reserved mushroom caps and cook until they soften slightly.Sprinkle with shoyu and cook until the liquid evaporates. Set aside on paper towels to cool and drain any liquid.
Add the bread crumbs, thyme and salt and pepper to taste to the cooked mushrooms mixture. Mix well, then set aside until completely cool. Preheat the oven to 425 degrees.
Roll out the puff pastry to make a 5 inch square. Centre each mushroom cap on the pastry square, gill side up. Press 1/4 of the stuffing mixture into each mushroom cap. Fold the pastry over each mushroom to enclose, overlapping slightly. Press the edges together to seal. Set the bundles, seam side down, on a baking sheet. Use a small knife to cut a few small steam vents in the tops of the pastry. Bake until the pastry is golden brown., about 12 minutes. Serve immediately.
BASIC BROWN SAUCE
2 Tbsp olive oil
1/2 cup chopped yellow onion
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
2 garlic cloves, minced
1/4 cup all purpose flour
2 cups veggy broth
1/4 cup dry red wine
2 tbsp tomato paste
1/2 tsp dried basil
1/2 tsp dried thyme
2 tbsp soy sauce
In a large sauce pan, heat the oil over medium heat. Add the onion, carrots, celery,and garlic. Cook, stirring, until softened and lightly browned, about 10 minutes.
Add the flour and stir constantly until the four is absorbed into the oil. Cook for another minute and add 1 cup of the broth.
When the mixture thickens, stir in the remaining 1 cup broth; the wine, tomato paste, basil, thyme, and soy sauce. Stir until the mixture becomes smooth. Cover and simmer over low heat for 10 minutes.
Puree the sauce in the saucepan with an immersion blender. Serve hot.