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
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.
Bake in a preheated oven at 425° F. until the pastry looks
done (about 15 minutes)