SALMON WELLINGTON WITH MUSHROOM AND ZUCCHINI TRUFFLE CREAM SAUCE

Ingredients

• 3 tablespoons olive oil
• 1 small onion, chopped
• 4 cloves garlic, chopped
• 8-ounces cremini mushrooms, finely chopped
• 1 teaspoon salt
• ½ teaspoon black pepper
• 4 teaspoons Sabatino Tartufi Truffle Zest
• 2 cups baby spinach leaves, packed
• 8-ounces cream cheese, softened
• 4, 6-8-ounce salmon filets, skinned
• 2 tablespoons Dijon mustard
• 1 box frozen puff pastry dough (2 sheets), thawed to room temperature
• 1 egg, beaten in a small bowl
• 2 tablespoons olive oil
• 4 garlic cloves, chopped
• 5-ounces cremini mushrooms, sliced
• 1 small to medium zucchini, sliced into ½” half-moons, about 2 cups
• 1 ½ teaspoon Sabatino Tartufi Truffle Zest
• 1 ½ cups heavy cream
• ½ cup basil leaves, chiffonade, plus more for garnish