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Portobello Wellington
3 tablespoons olive oil
4 shallots, minced
2 large leeks, minced
6 cloves garlic, minced
6 large button mushrooms, finely chopped
fresh thyme to taste (approximately 4 sprigs)
10 shiitake mushrooms, finely chopped, without stems
2 chives, finely chopped
4 large portobello mushroom caps
2 teaspoons Dijon mustard
phyllo dough
Saute shallots, leeks, and garlic in 1 tbsp olive oil until translucent (about 5 minutes). Add the button mushrooms and about half the thyme. Cook until the mushroom liquid has evaporated and the mixture is just moist (about 10 minutes). Transfer mixture to a bowl. Add remaining olive oil and saute the shittakes. Cook for 5 minutes, then transfer to the bowl with the rest of the mixture. Add chives and black pepper and stir.
Place Portobello caps on a greased cookie sheet. Brush on the mustard and add the remaining thyme and black pepper. Spoon topping mixture onto each Portobello cap. Drape a few sheets of phyllo dough over the top (note: you are really supposed to use puff pastry, but I bought phyllo dough instead and it was still good, maybe even better). Brush top with melted soy margarine if you want to. Bake in a preheated oven at 425 degrees until the pastry looks done (about 20 minutes).
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