I first did this
last Thanksgiving, but will reprise it here with expanded instructions.
Portobello Wellington:
1/2 lb Oyster mushrooms, chopped
1/4 cup roasted salted cashews
1 leek, chopped
4 cloves garlic, chopped
1 thai hot pepper, chopped
olive oil
1/2 tsp soy sauce or Braggs
1/4 tsp salt
1 tsp cumin
1/2 tsp white pepper
1/2 freshly ground black pepper
1 tsp sweet basil, chopped
4 Portobello mushrooms
24 Fillo Leaves
Preheat oven to 350∘. Saute Oyster mushrooms, cashews, garlic, pepper, soy sauce and other spices in the olive oil until leek is carmelized. Drain and allow to cool in a sieve. Remove stem from Portobello mushrooms and sear. Assemble Wellington in a loaf pan by layering overlapping leaves, two at a time 90 degrees to the last set of leaves, brushing with olive oil between each layer, such that the ends of the leaves are hanging off each of the four sides of the pan. Place the oyster mushroom mixture in the lined loaf pan first, then two Portobello mushrooms gills up, then two gills down. Fold the short side flaps of fillo in, moisten with water, then one long side, moisten, then the last long side. Gently turn the loaf out onto a baking dish, removing the loaf pan, and brush the top with olive oil. Bake for 30 minutes or until brown.
May you all find peace and fellowship wherever you may be on on Thursday, be it Thanksgiving or just another day.