The nutty flavor of creminis makes this a flavorful dish well matched with Pinot Noir. Serve with a mixed green salad with pear, toasted walnuts and dried cranberries.

Ingredients:
- 16 oz cremini mushroom
- 3 tablespoons olive oil, divided, plus more as needed
- 1 onion, thinly sliced
- ¼ cup vegetable or mushroom broth
- 3 cloves garlic, minced
- 2 tablespoons soy sauce, low sodium
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 4 oz spinach
- nonstick cooking spray, for greasing
- 1 sheet puff pastry, sheet
- flour, for rolling out puff pastry
- 2 medium potatoes, thinly sliced
- 1 large egg, beaten (for wash)
- water
Procedure:
- Preheat the oven to 375°F (190°C).
- Add the mushrooms to a food processor and pulse until crumbly, 10-12 times. Be careful not to over-process.
- Heat 2 tablespoons of olive oil in a medium pan over medium heat. Add the onion and sauté for 3-5 minutes. Add the vegetable broth and sauté until the onions are translucent and most of the broth has evaporated.
- Add the garlic and sauté for 3 minutes more, or until fragrant.
- Add the mushrooms and soy sauce and sauté until most of the liquid has released from the mushrooms and evaporated, 10-12 minutes.
- Push the sautéed veggies to the sides of the pan and add a bit more olive oil to the center. Sauté the thyme and rosemary in the oil until fragrant, then incorporate into the rest of mixture.
- Add the spinach and sauté until wilted.
- Let mixture cool.
- Grease an 18 x 13-inch baking sheet with nonstick spray. On a lightly floured surface, use a rolling pin to roll out puff pastry sheet to fit the baking sheet. Transfer the puff pastry to the pan.
- In center third of the pastry, add a layer of potato slices, side by side. Lightly season with salt. Top with half of the mushroom mixture and spread in an even layer, about ¾-inch thick. Add another layer of potatoes and the rest of the mushrooms, and top with a final layer of potatoes, seasoning each time.
- Fold one side of pastry over the filling, then the other side. Seal the top and bottom ends over the filling. Score the top of the Wellington diagonally with a sharp knife. Do not cut through the dough.
- Beat egg with 2 tablespoons water in small bowl until frothy and brush over the Wellington. Decorate with more pastry, if desired. Poke a few air vents in the pastry.
- Bake for 35-40 minutes. until golden brown and puffed.
- Let rest for 10 minutes before cutting into thick slices.