INSTRUCTIONS
STEP 1 Preheat oven to 375°F. Pick parsley leaves from stems and finely chop, reserve cold. Remove stems from button mushrooms and portabellos and brush mushroom caps clean. Cut the portabello caps into long rectangles (so they better fit in the puff pastry) by taking off parallel sides. Reserve side pieces as trim to be used in duxelles. Unpackage puff pastry and allow to defrost, but not fully come to room temperature.

STEP 2 For the duxelles; peel and finely dice the yellow onion and chop button mushrooms and portabello trim into a rough mince. Mince 4 cloves Lorz garlic. Set a pan on medium-high heat. Once at temp, add a couple Tb neutral oil, followed by button mushrooms. Add salt, about 1 tsp, and allow to cook down until almost dry, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Finish by deglazing with white wine if desired. Incorporate chopped parsley. Salt and pepper to taste. Remove from heat and allow to cool to at least room temperature OR chill in the fridge.

STEP 3 On a well-floured cutting board, separate the 2 sheets of puff pastry and roll each out out into a long rectangle. spread duxelles along the center of each pastry sheet, leaving room at the edges to remove extra dough and crimp, about 2 inches. Shingle portabello caps over one sheet of dough to create an even rectangular 'block' and salt portabello caps as though salting a steak - that is to say, generously. Carefully place the other sheet of dough over top of portabellos, trimming and crimping edges together. Use any extra trim to decorate the top, and cut decorative vent slits into the top of the pastry using the tip of a sharp knife. Brush with egg wash if desired for a glossier baked surface.

STEP 4 Line a baking sheet with parchment and then spray with non-stick spray OR rub with butter. Carefully transfer pastry to the sheet tray and bake for 30 minutes, turning once halfway through.

STEP 5 Allow pastry to rest at least 10 minutes before slicing (preferably presenting a cross-section of portabello in each slice) and serving.

*Wash and dry vegetables thoroughly before