Eating Veg

1 sheet puff pastry, thawed

2 portobello mushrooms, sliced

1/2 red onion, diced

1 clove garlic, finely chopped

3 tbsp boursin

1 cup red wine

3 tbsp Earth Balance

salt & pepper

Preheat oven to 400 degrees.  Saute the mushrooms, onions and garlic in the Earth Balance on medium heat until soft (approx. 10 minutes).  Reserve liquid and some of the onion and garlic.  Season with salt and pepper.  Cool.  Cut the puff pastry sheet into 6 equal pieces.  Mix the boursin with the mushroom mixture and place equal mounds on top of 3 of the pastry pieces.  Cover each with the other 3 pieces, making 3 pouches.  Carefully transfer to a lightly greased 9×13 baking pan and bake until puffed and golden brown.  About 10-15 minutes.  For the sauce, reduce the wine in the same pan the mushrooms were in with the reserved liquid and veggie bits.  Serve the sauce on the plate with the pouch on top.  Serves 3.