Carson’s Chicken Wellington with Exotic Mushroom Sherry Sauce

Ingredients

Filling:
4 tablespoons butter
4 bacon strips, chopped
10 oz small white (button) mushrooms, chopped
10 oz (flat) mushrooms such as oyster or shiitake, chopped
12 green onions, chopped
2-tbsp. grain mustard
8 oz cream cheese, chopped
2/3-cup heavy (whipping) cream
2 lbs cooked chicken, chopped
1 – 16 oz. box filo dough (20 – 14″ x 18″ sheets)
8 tablespoons butter, melted

Sauce:
2/3 c. extra virgin olive oil
4 garlic cloves, minced
1 c. sweet yellow onion, finely diced
1/2 c. flour
2 tsp. salt
2 tsp. lemon pepper seasoning
2 c. dry sherry
2 c. chicken broth
4 tsp. fresh lemon juice
4 bay leaves
10 oz flat mushrooms (such as oyster or shiitake)

Directions

1. For the filling: Heat the butter in a frying pan; add the bacon and mushrooms and cook, stirring until the liquid has evaporated. Add the green onions and cook, stirring until soft. Stir in the mustard, cream cheese, cream, and chicken and mix well.
2. Layer 5 sheets of filo pastry together, brushing each layer with melted butter. Keep the unused pastry covered with a barely damp, clean dishtowel or paper towel at all times to prevent pastry from drying out. Cut the pastry in half to form two squares. Spoon one eighth of the filling onto the end of each square, roll once, tuck the ends in and roll up into parcels. Brush lightly with butter. Repeat with the remaining pastry and filling.
3. Place parcels on a lightly greased baking sheet. Bake at 400 degrees for about 20 minutes or until lightly browned and filling is hot.
4. Note: The Wellington filo parcels can be prepared a day in advance. Store, covered with plastic wrap, in refrigerator.
5. For the Sauce: In saucepan, heat olive oil over medium-high heat. Add onion and garlic; cook until tender. Stir in flour, salt, and lemon pepper seasoning; mix well. Gradually add sherry, chicken broth, lemon juice, and bay leaves. Cook over medium heat about 3 minutes or until thickened. Add mushrooms, simmer 5 minutes or until thoroughly heated.
6. Remove bay leaves. Spoon over Wellington, and garnish with fresh chopped green onion. Serve.

Serves 8