Mole Poblano Mushroom Wellington

Makes: 4 servings

Time: 50 minutes

Ingredients:

1 tablespoon vegetable oil 

1 pound cremini mushrooms, chopped

1 large yellow onion, chopped

3 garlic cloves, minced

1 cup walnuts, chopped

3 tablespoons Hernan Mole Poblano

1 1/2 cups vegetable broth

1 bag (6 oz) baby spinach 

1 package puff pastry, defrosted

1/4 cup plant milk

Preparation:

1. To make the filling, heat oil in a large skillet over medium-high heat. Add mushrooms and cook until golden brown, 6 to 7 minutes. Add onion and garlic and cook for 4 to 5 minutes. Add walnuts, stir, and cook for 1 more minute. 
2. Add 3 tablespoons of Hernan Mole Poblano paste and vegetable broth. Stir and simmer until the mole dissolves, about 6 to 7 minutes. Add spinach and cook for 1 more minute or until it is completely wilted. Remove from the heat and let the filling cool.
3. Preheat oven to 400°F.
4. To assemble, roll out one piece of puff pastry and place on a sheet pan. Place the filling in the shape of a log on the edge of the puff pastry. Fold top and bottom of the puff pastry over the filling to secure it. Very carefully roll it into a log. Pinch the seal together, and place it seal side down on the sheet pan. 
5. Decoration: Take the other sheet of puff pastry and with a cookie cutter cut out stars to decorate the Wellington. With a sharp knife, cut decorative lines in the top and right corner and bottom left corner. Brush the log with plant milk and paste the stars on the log. Bake for 30 to 40 minutes or until it is golden brown.