A recipe with Oyster Bay Pinot Gris.
Preheat oven to 375°F.
In a large sauté pan, melt 3 Tbsp. of butter and add the mushrooms.
Season with salt and pepper. (if you do not have a large enough pan, sauté it in batches).
Sauté the mushrooms until tender and golden brown (approx. 10 minutes).
Remove the mushrooms from the pan and add the 2 tsp of butter. Let melt.
Add the shallots and garlic to the butter. Sweat until tender and translucent.
Deglaze with the pinot gris and cook until reduced by half. Make sure to add any mushroom liquid that may accumulate in the bottom of the cooked mushrooms.
Add the wine-shallot sauce, and parsley to the mushrooms.
Season with salt and pepper.
Place the puff pastry sheet on to a parchment lined sheet pan.
Pile the mushrooms in a long line on one side leaving a 1.5” edge on the ends and one side of the puff pastry.
Place the sliced brie on top of the mushrooms.
Fold over the puff pastry and pinch to seal the wellington log.
Combine egg with water and brush all over the wellington log.
Place in oven and bake for 15-20 minutes until gold brown.