Weeknight Wellington

Ingredients:

• 2 eggs, beaten

• 1 1/2 lb ground beef

• 4 tbsp plain dry bread crumbs

• 2 tbsp dried parsley

• 1 tbsp salt

• 1/3 cup cream

• 3 tbsp butter

• 1 small onion, chopped

• 4 garlic cloves, minced

• 8 oz baby bella mushrooms

• 1/2 cup Merlot

• 1 tsp dried basil, chopped

• 4 thin slices provolone cheese

• 2 sheets puff pastry

Directions:

1. Preheat oven to 420°F.
2. Mix first 6 ingredients (eggs through cream) and set aside.
3. In a large saucepan, melt butter. Add onion and mushrooms and cook on high until mushrooms darken and onions turn translucent.
4. Turn heat to low and add garlic, wine, and basil. Increase heat to high and cook until liquid reduces and then set aside to cool.
5. Layer the cooled mushroom mixture and provolone on top of the beef mixture. Wrap in puff pastry and bake until golden.

Enjoy!