1 1/2 tablespoons vegan margarine, divided
1 shallot, minced
1 large leek or 2 small leeks, minced
3 cloves garlic, minced
3 button mushrooms, finely chopped
4 sprigs fresh thyme, divided
5 shiitake mushrooms, finely chopped, without stems
chives, to taste
pepper, to taste
2 large portobello mushroom caps
1 teaspoon Dijon mustard
1 sheet vegan puff pastry
1. Preheat oven to 425 degrees F, and grease a cookie sheet. For topping, melt 1 tablespoon margarine in a skillet over low heat. Stir in the shallot, leek, and garlic and cook until translucent (about 5 minutes). Add the button mushrooms and about 1/2 the thyme.
2. Cook until the mushroom liquid has evaporated and the mixture is just moist (about 10 minutes). Transfer mixture to a bowl. Melt the remaining margarine in the skillet, still over low heat, and add the shittakes. Cook for 5 minutes, then transfer to the bowl with the rest of the mixture. Add chives and black pepper and stir.
3. Next place your mushroom caps on prepared cookie sheet. Brush on the mustard and add the remaining thyme and black pepper. Take your topping mixture and spoon 1/2 onto each cap.
4. Cut two large rounds out of the puff pastry sheet and drape over the portobellos/topping. You can brush some melted margarine on the outside of the pastry if you want to. Bake in oven until the pastry looks done (about 15 minutes in my oven).
This dish takes a while to make with all the chopping and sauteeing, but the result is an elegant main dish perfect for a special occasion (for example, this would be good to celebrate an anniversary). I serve it with a side of basil green beans and a nice vegan wine.