Mushroom Wellington with Creamy Carrot Sauce

Ingredients

• 4 large Portobello mushrooms
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 shallot, thinly sliced
• Kosher salt and freshly ground black pepper
• 8 ounces shiitake mushrooms, stems removed and caps thinly sliced
• 2 teaspoons fresh thyme leaves (from 2 large sprigs)
• 1/2 cup dry white wine
• 2 tablespoons plain breadcrumbs
• 1 sheet frozen puff pastry (from a tk-ounce package), thawed
• All-purpose flour, for dusting
• 2 teaspoons Dijon mustard
• 1 large egg, beaten
• Large-flake sea salt, such as Maldon
• 3 medium carrots, cut into 1-inch pieces
• 2 cloves garlic, smashed
• 1 bay leaf
• Kosher salt
• 1 ounce cream cheese
• 1 teaspoon red wine vinegar
• 1 head frisee, washed, dried and torn into bite-sized pieces
• 1 teaspoon olive oil
• 1 teaspoon red wine vinegar
• Kosher salt and freshly ground pepper

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