Beet Wellington w/ Maple Balsamic Reduction

Make duxcelle by cooking mushroom, shallots, garlic in butter until almost dry then add milk, nutmeg, salt & pepper. Then pulse in a food processor until a mealy texture.  Put thrawed puff on a cookie sheet, then put a 1/20f the duxcelle on 2/3 of   it, leaving a 1/2" border around 3 sides. Top the duxcelle with a layer of spinach. Then place beets in row down the lenght of puff pastry. Then roll and pinch the seam. Seam side down, egg wash and bake for 20 minutes. To make sauce reduce balsamic and maple syrup by 1/2 and put in a squeeze bottle. drizzle sauce on the plate then put on a slice of the beet wellington.