The Matriarch's Magnificent Mushroom Wellington

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Top the pate with all of the cooled mushroom Duxelles, spreading it evenly.
6. 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.
7. Brush the top of the Wellington with beaten Egg. Cut a few slits in the top of the pastry to allow steam to escape.
8. 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.