Clean Portabella mushrooms, remove gills, trim sides to create straight edges, set aside the trimmings

• Clean and roughly chop the oyster mushrooms. Add any long stems to the portabella trimmings.
• Finely chop the portabella trimmings.
• Sear the portabella mushrooms - cap side down in a skillet with a little coconut oil. 5 minutes on one side, 3 minutes on the other. Salt and pepper the mushrooms, Set aside. 
• Saute the oyster mushrooms (same skillet) using a little broth to prevent sticking.  Lightly stir as they cook for 5 minutes. Remove from pan and place in a bowl lined with 6 sheets of paper towels to drain. Sprinkle with salt and pepper.
• Make a slurry of the cornstarch and 2 TBSP of broth and 1 TBSP Worcestershire.
• Saute the chopped mushroom pieces. Hold out adding any broth until they have cooked down and rendered any juices. Add in the cornstarch slurry, salt, pepper and thyme. Lightly stir until the cornstarch has thickened. This is your "Foie Gras" so it should be very silky. 
• Refrigerate your mushrooms at least 30 minutes or overnight.
• Wash and trim your spinach. Put the spinach in a colander set inside a bowl and pour hot water over the spinach. Allow to wilt for about 5 minutes. Drain, dry between paper towels and refrigerate. 

  
  
• 30 minutes before assembling the Wellington, take the pastry sheets out of the refrigerator.
• When you are ready to assemble the wellington, preheat oven to 400 degrees F.
• Sprinkle a pastry board with flour. Roll out a pastry to be long enough to accommodate your 4 mushrooms lain side by side with 2" at each end and wide enough to wrap them with 3" to spare.
• Lightly sprinkle your pastry with flour. 
• Dry the mushroom caps. Lay the portabella mushrooms cap side down on the pastry putting the straight sides together as close as possible. 
• Brush the inside of the portabella mushrooms with dijon. You want a thick enough coat that you can't tell the color of the mushrooms. 
• Spoon in the "foie gras" mushroom mixture. Be careful to keep this inside the caps. 
• Add your layer of oyster mushrooms, then your very dry spinach.
• Top with sage-quinoa dressing. If you forgot your pecans (like I did) you can add a final layer of chopped pecans. 
• Tuck in the ends over the mushrooms then fold up the sides (burrito style). Pinch together the seams to seal.
• Whip your aquafaba until frothy then add in your, syrup and turmeric. Use a pastry brush to brush your wellington with this mixture.
• Place a wire rack on top your wellington and flip the wellington so it is top side up on your wire rack. Score a diamond pattern into the wellington. (I used a metal skewer). lightly brush the top and sides with the aquafaba mixture. 
• Place in oven. after 20-25 minutes flip the Wellington over to brown the bottom. 
• Remove from oven and slide onto a plate. The Wellington can rest about 5 minutes but too long and it will get soggy. 
• Slice and serve.  This can serve 4 to 8 depending on the size of the servings