Glen Park’s Wild Mushroom Roast en Croute




1 medium onion (~1 1/4 Cup) diced

2 medium carrots diced (~1 Cup)

1 med-large bulb of fennel diced (~2 Cup)

3 large cloves of garlic, crushed or minced

Water for sautéing

2 Cups thinly sliced crimini mushrooms

2 Cups chopped shiitake mushrooms

1 oz dry wild mushrooms, preferably chanterelle and porcini, rehydrated according to package

2 Cups panko bread crumbs

1 Cups roasted cashews, ground finely in the food processor (but not too finely – you do want a little texture)

2 Tablespoon minced fresh sage

2 Tablespoon minced fresh thyme

1 teaspoon garlic powder

¾ teaspoon hot paprika

2 teaspoons salt & pepper to taste

1/2 Cup vegetable broth

1 Tablespoon soy sauce

1/2 Cup dry sherry (or another 1/2 Cup vegetable broth)

1 Tablespoon tomato paste


1 thawed puff pastry sheet – keep refrigerated until use

Extra virgin olive oil – just enough to brush on top of the puff pastry

Sesame seeds for sprinkling

Coarse salt for sprinkling (optional)

Fennel pollen for sprinkling (optional, but insanely delicious and highly recommended!)



Preheat oven to 400 °F. Get out a baking sheet and cover it with a piece of parchment paper.


Combine the mushrooms and sauté over medium-high heat in a nonstick skillet until soft. Make sure the heat is high enough that most of the liquid evaporates (but not all – you don’t want them to burn or dry out). Pour mushroom mixture into a large mixing bowl and set aside.


Sauté onion, carrot and fennel (in the same nonstick skillet that you used for the mushrooms) in 2 Tbsp water for 15-20 minutes until the onion is soft and the carrot and fennel are cooked but still sort of firm. After 10 min, add the garlic. Stir frequently so that the garlic does not burn. After the veggies are done, pour them into the large mixing bowl with the mushrooms. Note: You can cook the mushrooms and veggies together if you are crunched for time. I like to cook them separately.


Add the panko, cashews, sage, thyme, garlic powder, hot paprika or cayenne, salt and pepper to the bowl containing the mushrooms and veggies. Mix well.


Whisk together the broth, sherry, and tomato paste in a small bowl. Pour into the large mixing bowl with the rest of the ingredients.


Get the puff pastry sheet out of the refrigerator. Unwrap and unfold the sheet out onto a lightly floured counter. Sprinkle the sheet with flour and roll it out a little with a rolling pin, to make it slightly larger. You have a lot of stuffing to put in there! Be gentle with the pastry though – you don’t want to tear it. Lay the pastry sheet on the parchment paper that is on the baking sheet. Start piling in the stuffing along the center section (lengthwise) until you’ve got it all in there. Form the stuffing into a cylinder shape with your hands and wrap the puff pastry sheet all around it. With a pastry brush, brush olive oil over the outside of the pastry sheet and sprinkle sesame seeds and coarse or flake salt on top (and fennel pollen if you are lucky enough to have it).


Bake at 4000F for 20 minutes and then turn down the heat and bake for 30 more minutes at 3500F, or until golden brown and it smells so good that you can’t wait any longer to eat it!


Also on the plate (photo) is a nice veggie slaw.


With your mandolin, slice match-size pieces of favorite veggies add some lemon, olive oil and seasoning and you have a delicious colorful accompaniment for the Mushroom Roast en Croute. Add baked (with agave) sweet potato and you have a really winning meal. If you want a mushroom puree or gravy to serve over the Mushroom Roast en Croute, take a look at the recipes given. We’re partial to icy Sauvignon Blanc with all of these delicious vegetable creations.





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