Mushroom Wellington with Carrot Cream Sauce

Ingredients:

Wellington

• 4 large Portobello mushrooms
• 250 g shiitake mushrooms, stems removed, caps thinly sliced
• 1 sheet frozen puff pastry, thawed
• 2 tbsp. l. olive oil
• 1 tbsp (15 g) unsalted butter
• 1 shallot, thinly sliced
• Coarse salt and ground black pepper
• 2 tsp fresh thyme leaves (from 2 large sprigs)
• 1/2 cup dry white wine
• 2 tbsp. breadcrumbs
• Flour for work
• 2 teaspoons Dijon mustard
• 1 large egg, beaten
• Sea salt

Carrot and cream sauce

• 3 medium carrots, diced
• 2 cloves garlic, crushed
• 1 bay leaf
• Coarse salt
• 30 g of cream cheese
• 1 teaspoon red wine vinegar

Salad

• 1 head of frisee lettuce, wash and dry the leaves and tear them into pieces
• 1 teaspoon olive oil
• 1 teaspoon red wine vinegar
• Coarse salt and freshly ground black pepper

Preparation:

1. For WellingtonRemove the stems and membranes from the Portobello mushrooms. Cut the caps in half, then slice into 0.5 cm pieces.
   
   Heat the vegetable oil and butter in a large skillet over medium heat. Cook the shallots, stirring frequently, until softened, 2 to 3 minutes. Add the mushrooms, 1/4 teaspoon salt, and a few grinds of pepper and cook, stirring frequently, until the mushrooms begin to soften, about 4 minutes. Add the shiitake mushrooms, thyme, 1/4 teaspoon salt, and a few grinds of pepper and cook, stirring frequently, until softened, about 3 minutes.
   
   Pour in the white wine, bring to a boil, and stir until most of the liquid has evaporated, 2-3 minutes. Remove from heat and cool completely. Stir in 1 tablespoon of breadcrumbs. Taste and adjust the salt to taste.
2. Place the baking sheet in the center of the oven and preheat the oven to 200°C.
3. Roll out the puff pastry on a sheet of floured parchment paper into a 32cm square. Brush with mustard and sprinkle with the remaining 1 tbsp breadcrumbs.
   
   Spread the mushroom filling over the sides, avoiding the edges. Cover with the bottom, then form a log about 7 cm wide. Be careful not to let the filling fall out. Press the edges with a fork. The log should be about 30 cm long.
   
   Grasp the edges of the parchment and transfer the Wellington to a baking sheet. Brush generously with egg wash. Cut a design all over the log; sprinkle with sea salt and pepper.
4. Bake until golden brown, 40 to 45 minutes. Let stand for a while.
5. Prepare carrot sauceWhile the Wellington is baking: Bring 2 cups water, carrots, garlic, bay leaf, and 1/2 teaspoon salt to a boil in a small saucepan. Cook until the carrots are tender, 10 to 12 minutes. Remove and discard the bay leaf, and transfer the mixture to a blender.
   
   Blend until smooth. Add cream cheese, red wine vinegar, and 1/2 teaspoon salt, and whisk until smooth. The sauce can be made up to a day in advance, chilled and stored in the refrigerator, then reheated before serving. Pour the sauce into individual gravy boats.
   
   Note
   
   If using a blender, let the hot sauce cool for 5 minutes, then fill the blender only halfway. Cover with a lid, but do not close it to avoid pressure buildup. Cover with a kitchen towel and pulse until smooth..
6. For the salad: Toss the frisee salad and toss with oil and wine vinegar, a pinch of salt and ground pepper.
   
   Place the Wellington on a serving platter and arrange the salad on top. Cut the roll into 6 equal slices and serve with the salad and carrot sauce.