Vegetarian recipie for Fine Bordeaux?

[stevebody]

I used to make a lentil Wellington dressed out with a vegetable stock made with assorted mushrooms and white pepper along with the veggie trimmings that was close enough to beef stock to fool some people. The Wellington used pureed lentils with onions, Yukon Gold potatoes, Parmigiano Reggiano cheese, caramelized carrots, and fresh thyme, strained in cheesecloth and then wrapped in thin slices of Fontina before wrapping in the pastry. I used to serve it with Condado de Haza and it was pretty dashing...at least my customers thought so.

Try to get your wife to at least try a grilled Portabello, maybe with a Balsamic reduction. I bet she'd like it.