Three Mushroom Wellington

Ingredients

• 1/3 cup dried porcini mushrooms
• 2 cups boiling water
• 2 tablespoons butter
• 2 tablespoons extra virgin olive oil
• 2 large shallots, minced
• 1 large clove garlic, minced
• 20 ounces fresh button mushrooms
• 1 teaspoon fresh thyme leaves
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/4 cup dry red wine (Merlot is a good choice)
• 2 teaspoons Dijon mustard
• 4 nice size portobello mushrooms
• A little olive oil
• one 17.3 ounce package of puff pastry sheets, thawed if frozen
• 1 egg mixed with 2 tablespoons water

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