Instructions
- Prepare the Duxelles: Heat Olive oil in a large skillet over medium heat. Add Yellow onion and cook until softened, about 5 minutes. Add Garlic and cook for 1 minute more.
- Add Cremini mushrooms and Shiitake mushrooms to the skillet and cook, stirring occasionally, until all the liquid has evaporated and the mushrooms are browned, about 15-20 minutes.
- Deglaze the pan with Dry sherry, scraping up any browned bits from the bottom. Stir in Fresh thyme, Salt, and Black pepper. Remove from heat and let cool completely.
- Assemble the Wellington: On a lightly floured surface, unfold one sheet of Puff pastry. Spread half of the Vegetarian pate evenly over the pastry, leaving a 1-inch border.
- Top the pate with all of the cooled mushroom Duxelles, spreading it evenly.
- Unfold the second sheet of Puff pastry and carefully place it over the mushroom mixture. Press the edges of the pastry together to seal, crimping with a fork.
- Brush the top of the Wellington with beaten Egg. Cut a few slits in the top of the pastry to allow steam to escape.
- Bake in a preheated oven at 400°F (200°C) for 30-35 minutes, or until the pastry is golden brown and puffed up. Let cool slightly before slicing and serving.
