Portobello Wellington

1 1/2 tablespoon olive oil

1 shallot, minced

1 large leek or 2 small leeks, minced

3 cloves garlic, minced

3 button mushrooms, finely chopped

fresh thyme to taste

5 shiitake mushrooms, finely chopped, without stems*

2 large portobello mushroom caps

1 teaspoon Dijon mustard

1 sheet puff pastry

butter for brushing pastry

Topping:
Melt 1 tablespoon olive oil in a skillet over low heat. Stir in the shallot, leek, and garlic and cook 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 the remaining oil in the skillet, still over low heat, and add the shittakes. Cook for 5 minutes, then transfer to the bowl with the rest of the mixture. Add chives and black pepper and stir.

Next place your Portobello caps on a greased cookie sheet. Brush on the mustard and add the remaining thyme and black pepper. Take your topping mixture and spoon half onto each Portobello cap.

Cut two large rounds out of the puff pastry sheet and drape over the Portobellos/topping. You can brush some melted butter on the outside of the pastry.