Got your attention, didn't I? Well this is not about "magic" mushrooms, but turning mushrooms into something magical. I have been fooling around a little bit with mushrooms and I came up with a relatively simple Mock Beef Wellington. Some of you have probably done something similar, but I'd like to share this with you and see what recipes YOU have for those fun fungi.
Mock Beef Wellington
2 sheets puff pastry thawed
1 lb mixed mushrooms diced use what you like, crimini, portabella, white button, etc
2 shallots diced
2 tsp fresh herbs (parsley, thyme, rosemary or a mixture of all three)
salt & pepper
dash of heavy cream
4 4 oz filet mignon
Start by cutting 8 six inch rounds from the puff pastry. Place 4 on a sheet pan and fork the centers to keep them from rising too much. Take the other 4 and cut them again with a five inch cutter. Place the five inch centers on a sheet pan and take the outside rings and place them on top of the six inch rounds (You're creating a cup to hold the "goods") Bake according to package directions.
Meanwhile, brown the mushrooms, shallots, salt & pepper until all the liquid has evaporated. Then add the herbs and heavy cream and reduce until the mixture is thick but not dry.
Grill the filet to your preferred doneness.
To assemble: Place mushroom mixture in the bottom of the Puff pastry cup, add the filet mignon to the center and top with the smaller pastry round.
That's it. Enjoy