Veggie Wellington

Ingredients

4 tablespoons butter, divided
1 small butternut squash (1¼ pounds), peeled, seeded and cut into ½-inch cubes
1 teaspoon maple syrup
½ teaspoon chopped fresh thyme
1/8 teaspoon smoked sweet paprika or regular paprika
½ teaspoon kosher salt, or more to taste, divided
2 garlic cloves, finely chopped
1 large shallot, finely chopped
¾ pound cremini mushrooms, trimmed and roughly chopped
1/3 cup dry white wine
¼ teaspoon ground black pepper
2 tablespoons chopped parsley
Flour
14- to 16-ounce package puff pastry
1 cup crumbled goat cheese
1 egg, whisked with ½ teaspoon water

METHOD

1. Heat the oven to 400 degrees and line a large baking sheet with parchment.

2. In a very large skillet over high heat, melt 2 tablespoons butter. Add the squash in a single layer and cook, undisturbed, for 4 minutes. (If squash won't fit in a single layer, cook it in batches). Stir and continue to cook until squash is golden, 7 to 10 minutes more. Stir in the syrup, thyme, paprika and ¼ teaspoon salt; cook 1 minute. Scrape mixture into a bowl.
3. Turn heat down to medium and melt the remaining butter in the skillet. Stir in garlic and shallot; cook 1 to 2 minutes. Add the mushrooms and remaining salt. Cook until mushrooms

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are soft and their juices evaporate, about 10 minutes. Stir in the wine and cook until the mixture is dry, about 5 minutes. Stir in the pepper and parsley. Taste and add more salt if needed. 4. On a lightly floured surface, unwrap the puff pastry. Cut into two 5-by-15-inch rectangles. Spread mushrooms on each pastry rectangle, leaving ¼-inch border. Spoon the cheese crumbles over the mushrooms. Then spoon the squash over the cheese, leaving a 1½-inch border (it will look like a stripe of squash lying on a bed of cheese and mushrooms).
5. Brush the exposed borders of dough on each rectangle with the egg wash. Fold the long sides up to meet in the middle and pinch together to seal; pinch the ends, too. Transfer the pastries to the baking sheet and turn them seam side down. Brush the tops with more egg wash. Bake until puffed golden and firm to the touch, about 30 minutes. Let cool for 10 minutes, slice and serve

Serves 6-8

Mushroom Lasagna (Veg)

Snagged and bagged right out of Vegetarian Cooking for Everyone (Hardcover) by Deborah Madison. Hubby made this lasagna once and received rave reviews for it.

This is incredibly time consuming, but worth it.

Since I am far too lazy to type it all out, here are the necessary parts I scanned and put up for links to be clicked. You can right click and save it.

Roux - http://i8.photobucket.com/albums/a34/illona_everlost/bechamel.jpg
Mushroom Lasagna - http://i8.photobucket.com/albums/a34/illona_everlost/mushroomlasagne.jpg

I've also put this up so if hubby ever wants to make it and he's not in the country and can't find the email...well, here it is.