New Millenium Portabello Wellington with Walnut Pate and Red Wine Reduction

Directions

1. Preheat oven to 350 degrees. In a dry skillet, toast walnuts.
2. Now it's time to caramelize the onions. I usually sautee them in a combination of butter and olive oil for a couple of minutes on high, then turn the heat down to medium or low and cover them, occasionally checking on them and tossing them about. It takes about 20 minutes.
3. In a blender, combine walnuts, caramelized onions, ricotta, aioli or mayonnaise, a tbsp of soy sauce, and a tbsp of water. Puree into a smooth, thick, tasty paste. Remove from food processor into a bowl, season with salt and pepper.
4. Sautee the mushrooms in olive oil or butter, about five minutes on each side.
5. Cut puff pastry into 1/2 inch thick strips. Oil a cookie sheet (or two). It's easiest to assemble the mushroom wellingtons on the cookie sheet itself. Place three strips of puff pastry about 1/2 inch apart, then place three more strips perpendicular to those. Place the mushroom in the center, and cover mushroom cap with a layer of walnut pate. Bring up the puff pastry strips over the top of the mushroom to form a lattice pattern. Beat an egg in a small bowl and brush pastry with egg. Place in oven and bake till pastry is golden brown.
6. Combine wine, 2 tbsp balsamic vinegar, and 2 tsp soy sauce in a small saucepan. Bring to a boil, then turn down the heat and let the wine reduce. When it is reduced by half, add 2 tbsp butter and simmer until the mushrooms are done.
7. Take the mushroom wellingtons out of the oven and serve with the wine sauce. I like to pour the sauce around the wellington instead of on top so you can have as much or as little as you like.