VEGETARIAN MUSHROOM WELLINGTON
Classic beef Wellington is a technical feat in which a tenderloin is topped with foie gras or mushroom duxelles, then wrapped in puff pastry and baked. This vegetarian version is less exacting yet just as impressive. Seared portobello mushrooms are layered with apple cider-caramelized onions and sautéed mushrooms, which are seasoned with soy sauce for flavor and bolstered with walnuts for texture. The rich mushroom filling is vegan, and the entire dish can easily be made vegan, too. Swap in vegan puff pastry, a butter substitute in the port reduction and caramelized onions, and an egg substitute for brushing the puff pastry. If you want to prepare ahead, sauté the mushrooms and onions in advance and refrigerate them, then assemble the dish the day you plan to bake and serve it. Prepare the port reduction as the Wellington bakes, or skip it entirely and serve with cranberry sauce for a touch of tangy sweetness.
Provided by Alexa Weibel
Categories dinner, pastries, vegetables, main course
Time 3h
Yield 8 servings
Number Of Ingredients 31
Steps:
- Wipe the portobello mushrooms clean using barely moistened paper towels. Remove the stems, then slice off the excess mushroom rim that curls over the gills. (You are making sure the stem side has a flat surface so it will sear properly.) Reserve the stems and scraps for use in Step 2. Brush the portobello mushroom caps on both sides with 3 tablespoons olive oil and season generously with salt and pepper. Heat 2 tablespoons olive oil in a large (12-inch) nonstick skillet over medium-high and cook the mushrooms, gill-side down, until caramelized, 4 to 5 minutes, then flip and cook until softened, about 4 more minutes. Transfer to a wire rack, gill-side down, to cool.
- Prepare the mushroom filling: Separate and reserve any mushroom stems. Roughly chop about two-thirds of the mixed mushrooms, then working in batches, transfer the roughly chopped mushrooms to a food processor and pulse until chopped into small pieces. (They should range from 1/4 inch to 1/2 inch in size.) Transfer the chopped mushrooms to a large bowl. By hand, finely chop the remaining mixed mushrooms and stems and the reserved portobello mushroom stems and trimmings into 1/4-inch pieces; add them to the large bowl. (Chopping most of the mixed mushrooms in the food processor will save you some time, but you'll want to chop some by hand for texture.)
- Prepare an ice bath in a large bowl. (You'll use this to quickly cool the cooked mushrooms in Step 4. If preparing in advance, you can simply let the mixture cool to room temperature, then refrigerate.) Wipe out the skillet. Working in two batches, warm 1/4 cup olive oil over medium-high heat. Add about half the mushrooms, shallots, garlic and rosemary, and season lightly with salt and generously with pepper. (You'll add soy sauce later, so avoid overseasoning at this stage.) Cook, stirring occasionally, until caramelized and tender, about 10 minutes. Transfer to a medium bowl and repeat with the remaining 1/4 cup oil and the remaining mushrooms, shallots, garlic and rosemary.
- Once the second batch of chopped mushrooms is cooked and caramelized, return the first batch to the skillet. Add the port, soy sauce and thyme leaves and cook over medium-high, stirring occasionally, until the liquid evaporates, 3 to 5 minutes. (If using balsamic vinegar instead of port, reduce the cook time to 1 to 2 minutes.) Transfer the mushroom mixture back to the medium bowl and stir in the walnuts. Set the bowl over the prepared ice bath to cool, stirring occasionally, at least 20 minutes.
- Prepare the cider-caramelized onions: Wipe out the skillet, then melt the butter over medium heat. Add the onions, sprinkle with the sugar, salt and pepper, and cook, stirring occasionally, until starting to soften, about 5 minutes. Add the cider and cook, stirring every few minutes, until the liquid evaporates and the onions are caramelized, about 15 minutes. Stir in the vinegar, if using, then transfer to a bowl to cool.
- Heat the oven to 400 degrees. Place a large piece of parchment paper on your work surface and lightly dust it with flour. Unfold your thawed puff pastry and set it on the parchment. Using a lightly floured rolling pin, roll the pastry out into a 13-by-16-inch rectangle. Transfer the parchment paper and puff pastry to a large sheet pan. Rotate the sheet pan, if needed, so that one of the 16-inch sides is closest to you. Arrange half the cooked mushroom mixture in a strip in the center of the puff pastry (it should be about 4-by-10 inches), leaving a 1½-inch border at the ends. Arrange the caramelized onions in a single, 3-inch-wide strip on top of the mushroom mixture, leaving about ½ inch of the mushrooms exposed on both sides. Lay the portobello mushrooms on top of the onions in a single line, stem-side down. (If the portobellos are too large to all fit in a row, square off edges so the cut sides lay snugly without overlapping.) Spoon the remaining mushroom mixture on top of the filling, covering the portobello mushrooms, then gently pack the mushroom mixture to form an even layer on top. (You can shape this the same way you might shape a freeform meatloaf.)
- To assemble, lift one side of the puff pastry over the mushroom filling to almost completely cover it. Brush the surface of the puff pastry covering the mushrooms with the beaten egg. Lift the remaining puff pastry flap over the egg-washed puff pastry, gently stretching it if need be to create a second layer of puff pastry on top, then gently press the top layer of pastry onto the lower layer using your fingertips to seal. Brush the insides of the short ends of the puff pastry and press to seal. Trim any parchment paper that extends beyond the sheet pan.
- Brush the exposed puff pastry on top with the remaining beaten egg. Decorate the top of the puff pastry as you like: Create a cross-hatch pattern by gently slicing through only the top layer of puff pastry in parallel lines, then cutting parallel lines in another direction. (Apply very little pressure, as you only want to cut through the top layer of puff pastry, not the second layer.) You can also slice small decorative vents in the puff pastry (be sure to slice all the way through both layers of puff pastry), or top with additional strips or shapes made from egg-washed puff pastry.
- Transfer to the middle rack in the oven and bake until puff pastry is deep golden and flaky, 45 to 50 minutes. Let cool slightly on the baking sheet, about 10 minutes.
- While the Wellington bakes, prepare the optional port reduction: In a medium saucepan, heat the oil over medium. Add the shallot, garlic and peppercorns, and cook, stirring occasionally, until softened, about 3 minutes. Add the port, stock and thyme, and cook over medium-high until the sauce is thick enough to coat the back of a spoon, 25 to 30 minutes. Strain the sauce, discarding the solids. (You should have about 1/2 cup sauce.) Cover and set aside until ready to serve. When ready to serve, warm the sauce over medium. Once warmed, whisk in the butter, season to taste with salt and pepper and serve.
- To serve the mushroom Wellington, cut it crosswise into 8 even slabs. (Each slab will include a pretty cross-section showcasing the halved portobello mushroom in the center; this is considered the presentation side.) Serve each piece presentation-side up. Pass with port reduction for drizzling on top.
MELTY MUSHROOM WELLINGTONS
This smart all-in-one vegetarian main is perfect for entertaining on winter nights
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 18
Steps:
- Heat the oven to 220C/200C fan/gas 7. Remove the stalks from the mushrooms. Heat half the oil in a large frying pan and sizzle the mushrooms for 3-4 mins on each side until golden and cooked through - add a drop more oil if needed. Lift the mushrooms out onto kitchen paper to drain.
- Place the same pan back on the heat with the rest of the oil. Fry the garlic for a moment, add the spinach to the pan, then cook for 2-3 mins over a high heat until completely wilted. Season with salt and pepper, then tip the spinach into a large sieve to drain thoroughly.
- On a lightly floured surface scattered with the thyme leaves, roll the pastry out to the thickness of a £1 coin. Using a saucer and a larger-size plate, cut out 4 circles about 5cm wider than the mushrooms (for the bottoms) and 4 circles about 10cm wider (for the tops), re-rolling the trimmings if you need to.
- Place the four smaller circles on a baking tray and top each with a quarter of the spinach, making sure the pile of spinach isn't wider than the mushrooms. Top the spinach with a slice of cheese, then a mushroom, smooth-side up, and top the mushroom with another slice of cheese. Brush the border to each circle with egg, then gently stretch the larger circle over the mushroom, trying not to trap any air, then press the edges together with a fork. Trim the edges with a knife if you want, then brush each generously with egg. Bake for 40 mins until golden, then leave to cool for a few mins before serving.
- Heat the oven to 220C/200C fan/gas 7. Remove the stalks from the mushrooms. Heat half the oil in a large frying pan and sizzle the mushrooms for 3-4 mins on each side until golden and cooked through - add a drop more oil if needed. Lift the mushrooms out onto kitchen paper to drain.
- Place the same pan back on the heat with the rest of the oil. Fry the garlic for a moment, add the spinach to the pan, then cook for 2-3 mins over a high heat until completely wilted. Season with salt and pepper, then tip the spinach into a large sieve to drain thoroughly.
- On a lightly floured surface scattered with the thyme leaves, roll the pastry out to the thickness of a £1 coin. Using a saucer and a larger-size plate, cut out 4 circles about 5cm wider than the mushrooms (for the bottoms) and 4 circles about 10cm wider (for the tops), re-rolling the trimmings if you need to.
- Place the four smaller circles on a baking tray and top each with a quarter of the spinach, making sure the pile of spinach isn't wider than the mushrooms. Top the spinach with a slice of cheese, then a mushroom, smooth-side up, and top the mushroom with another slice of cheese. Brush the border to each circle with egg, then gently stretch the larger circle over the mushroom, trying not to trap any air, then press the edges together with a fork. Trim the edges with a knife if you want, then brush each generously with egg. Bake for 40 mins until golden, then leave to cool for a few mins before serving.
Nutrition Facts : Calories 790 calories, Fat 59 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 22 grams protein, Sodium 1.8 milligram of sodium
MUSHROOM WELLINGTON RECIPE BY TASTY
Here's what you need: cremini mushroom, olive oil, onion, vegetable broth, garlic, soy sauce, chopped fresh thyme, spinach, nonstick cooking spray, puff pastry, flour, medium potatoes, non-dairy milk, vegan gravy
Provided by Rachel Gaewski
Categories Dinner
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375°F (190°C).
- Add the mushrooms to a food processor and pulse until crumbly, 10-12 times. Be careful not to over-process.
- Heat 2 tablespoons of olive oil in a medium pan over medium heat. Add the onion and sauté for 3-5 minutes. Add the vegetable broth and sauté until the onions are translucent and most of the broth has evaporated.
- Add the garlic and sauté for 3 minutes more, or until fragrant.
- Add the mushrooms and soy sauce and sauté until most of the liquid has released from the mushrooms and evaporated, 10-12 minutes.
- Push the sautéed veggies to the sides of the pan and add a bit more olive oil to the center. Sauté the thyme in the oil until fragrant, then incorporate into the rest of mixture.
- Add the spinach and sauté until wilted.
- Grease an 18 x 13-inch baking sheet with nonstick spray. On a lightly floured surface, use a rolling pin to roll out puff pastry sheet to fit the baking sheet. Transfer the puff pastry to the pan.
- In center third of the pastry, add a layer of potato slices. Top with half of the mushroom mixture and spread in an even layer, about ¾-inch thick. Add another layer of potatoes and the rest of the mushrooms, and top with a final layer of potatoes.
- Fold one side of pastry over the filling, then the other side. Seal the top and bottom ends over the filling. Score the top of the Wellington diagonally with a sharp knife.
- In a ramekin or small bowl, combine the non-dairy milk with the remaining tablespoon of olive oil. Brush over the Wellington. Decorate with more pastry, if desired. Poke air vents in the side of the Wellington.
- Bake for 35-40 minutes. until golden brown and puffed.
- Let rest for 10 minutes before cutting into thick slices.
- Serve with vegan gravy.
- Enjoy!
Nutrition Facts : Calories 398 calories, Carbohydrate 37 grams, Fat 25 grams, Fiber 3 grams, Protein 7 grams, Sugar 4 grams
PORTOBELLO MUSHROOM WELLINGTON
This is a fine Christmas Day vegetarian dish, a serious centerpiece packed with rich flavor. The recipe may look a bit epic upon first glance, but the sauce and caramelized onions can be made in advance.
Provided by Tom Parker Bowles
Categories HarperCollins Mushroom Christmas Winter Thyme Nutmeg Spinach Egg Phyllo/Puff Pastry Dough Garlic Onion Tarragon Milk/Cream Soy Free Peanut Free Tree Nut Free Vegetarian Dinner
Yield 4-6 servings
Number Of Ingredients 34
Steps:
- Wipe the mushrooms with a piece of damp paper towel to remove dirt and grit; twist out and discard the stalks. Place in a large roasting tray with the garlic, thyme, Marsala, oil and salt and pepper. Rub each mushroom with the garlicky oil and cover the tray with tin foil. Place in an oven heated to 180°C (350°F) for 15 minutes, until the mushrooms have reduced in size and are soft throughout. Remove the foil, drain away the cooking liquid and set the tray on a cool surface while you prepare the rest of the Wellington.
- For the onions, melt the butter with the oil in a medium frying pan over a medium heat. When all the butter has melted, add the onions with a pinch of salt and cook, stirring regularly, until the onions turn soft and translucent. Add the thyme, garlic and Marsala to the pan and continue to cook for a further 15 minutes, stirring every 2 minutes until the onions are golden and caramelized all over. Remove the onions from the pan to a plate lined with paper towels to drain away the excess oil and butter. Leave to cool completely.
- Next, make the pancakes. Whisk the eggs with the flour in a large mixing bowl, then slowly pour in the milk, whisking all the time until no lumps are visible. Add the chopped rosemary and season with salt and pepper. Cover with plastic wrap and set aside for 10 minutes until bubbles appear on the surface of the batter.
- Warm a 26 cm. (10 in.) non-stick frying pan with a splash of sunflower oil over a medium-high heat. Pour half a ladle of the pancake batter into the pan and swirl to evenly coat the base.
- Cook each pancake for a minute on each side, until lightly golden, then flip and cook the other side. The mixture should produce 6-8 thin pancakes.
- Cook the spinach for a minute with a pinch of salt and a grating of nutmeg in a frying pan until bright green and just wilted. Squeeze out as much moisture as you can through a sieve, then dry on kitchen paper.
- Lay out a 30cm (12 in.) piece of plastic wrap on a clean work surface, then lay 4 cooled pancakes alongside each other on the plastic wrap (you can use any extra when making the Wellington), ensuring a generous amount of overlap so that there is a continuous length down the middle of the plastic wrap. Brush the pancake all over with some of the egg yolk, then arrange the spinach down the middle of the pancakes, leaving a couple of centimeters at each end without spinach.
- Place the mushrooms on top of the spinach, placing one on top of the other, giving four layers of two down the center. Top the mushrooms with the caramelized onion mixture, then use the plastic wrap to lift the pancake over the filling on either side. Fold over the ends and continue rolling until you have a tight cylinder shape. If there are any gaps, use the extra pancakes to patch up, brushing with egg yolk as you go. Wrap the pancake tightly with plastic wrap and chill in the fridge for 20 minutes.
- Roll out the sheet of puff pastry and brush with egg yolk. Remove the chilled pancake cylinder from the fridge and unwrap the cling film. Place in the middle of the puff pastry sheet and fold the pastry over the filled pancake to encase it completely. Crimp the sides of the pastry and brush with egg yolk all over. Scatter over the black onion seeds and cook in an oven heated to 180°C (350°F) for 25-30 minutes, until dark golden all over.
- While the Wellington is cooking, make the sauce. Heat the olive oil in a small saucepan over a medium heat, then add the shallots and garlic with a pinch of salt and cook for 5 minutes, until soft and translucent. Add the thyme and dry sherry and bring to the boil. Reduce for 3 minutes, then add the stock. Continue to cook until the liquid has reduced by half, then add the heavy cream and turn the heat to low. Cook for 5 minutes, then season with salt and pepper.
- Serve the Wellington with the tarragon cream sauce in a jug for pouring over and steamed broccolini and kale on the side.
MUSHROOM WELLINGTON
This recipe made an excellent entre for a Vegetarian Holiday dinner. It is from ivillage.co.uk, but I keep having problems getting the page to load and I don't want to lose this recipe. The following is from ivillage: "This dish is time-consuming, but you can prepare it up to the baking stage and freeze it weeks in advance. Before serving, remove the wellington from the freezer and, after thawing, glaze the pastry with beaten egg and put it in a hot oven to bake for 45 minutes at 220C/425F/gas mark 7 until puffed and golden."
Provided by Busy Student
Categories Onions
Time 1h50m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Roll out the pastry into two rectangles, 23x30.5cm each, cover and place in the fridge.
- To make the filling, heat the oil in a large pan and fry the onion with half the crushed garlic for at least 20 minutes or until it turns a deep golden colour. This is crucial, as pale onions will give an insipid mix.
- Remove onions from the pan and set aside, then add the mushrooms to the same pan with the rest of the garlic and half the tarragon and cook on afairly high heat. Halfway through cooking, add the soya sauce or tamari and the alcohol, if you are using it.
- Continue until the mushrooms are cooked through; there should be no white centre left when you cut one open. Season with salt and pepper.
- Set aside, reserving all the mushroom liquor (the intensely flavoured liquid given out by the mushrooms).
- In a food processor or blender, blend the cashews with the reserved mushroom liquor to a fine, smooth purée, adding a little water or even more of whichever alcohol you are using, until you have a smooth, sweet paste or pate.
- Remove mixture from the blender and blend first the onions, then mushrooms - you can mix them up if you wish - until they are perfectly smooth.
- Mix all the blended ingredients together in a bowl, adding the breadcrumbs, ground almonds and the remaining tarragon. The mixture should gently hold its shape when formed with the hands.
- Heat the oven to 220C/425F/gas mark 7. Remove the pastry from the fridge. Divide the mixture in two and place one lot on a sheet of pastry, shaping with your hands as you go to make a long rectangular shape about 28cm long, 7cm wide and about 5cm high.
- With the thin point of a sharp knife, make diagonal cuts at a 45-degree angle, starting from the left hand corner of the pastry towards the pate mixture. Repeat on the other side, this time starting at the top right hand corner and cutting down towards the centre. The strips should now be about 2cm apart.
- Fold in the end pieces first. Then draw a strip over from the left, then one from the right, crossing them over (you can tug lightly at the strips if you need to) so the mix is snugly wrapped up. Repeat for the second wellington.
- Either freeze at this stage or glaze generously with beaten egg.
- Place upon a floured tray, using two fish slices or the loose base of a tart tin to help you.
- Bake in the preheated oven for 35 to 45 minutes until golden.
- Allow to cool for a few minutes before attempting to lift onto a serving dish. Once again you'll need the help of some implements.
- Allow 2 perfect slices per person, cut with a very sharp serrated or electric knife.
Nutrition Facts : Calories 523.1, Fat 37, SaturatedFat 6.8, Cholesterol 11.6, Sodium 412.2, Carbohydrate 39, Fiber 5, Sugar 5, Protein 13.3
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- Place a large frying pan over a low to medium-low heat. Add the 1 /2 tbs of olive oil followed by onion and reduce heat to low. Season with salt and pepper and cook, stirring occasionally, for 15 to 20 minutes, until the onions are golden brown. Keep an eye on the onions to make sure they don't catch.
- Remove the onions from the pan and return the pan to the heat. Add the baby spinach and cook until wilted. Remove from the baby spinach from the pan and leave to cool.
- Increase the heat to medium/high and return the pan to the heat. Add the remaining olive oil and place the mushrooms, top side down. Cook until lightly golden (about 5 minutes) before turning over and cooking for a further 5 minutes or until golden. Remove from the heat, and drain on paper towel top side up as they will release a lot of liquid as they cool. Transfer the onions, spinach and mushrooms to the refrigerator and cool completely.
- Preheat the oven to 200 degrees Celsius (390 Fahrenheit). Place a sheet of baking paper on the baking tray and then place the puff pastry sheet on top. Spread half the caramelised onions over the middle third of the pastry, making sure to leave an extra 2cm (3/4 inch) border at the edge of the pastry. Top with half of the baby spinach. Spread the dijon mustard over the mushrooms and season well with salt and pepper. Place the mushrooms on top of the spinach. Top the mushrooms with thyme and the remaining baby spinach and onions.
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- Preheat the oven to 200C/400F. In a small bowl soak the dried porcini mushrooms in 125ml/1/2 cup of boiling water for 15-20 minutes. In a roasting pan combine the fresh mushrooms with the olive oil, thyme and salt. Cut the top of a small head of garlic to expose the cloves, wrap the garlic in aluminum foil and place in the same pan as the mushrooms. Roast in the preheated oven for 20 minutes, then take the mushrooms out but leave the head of garlic for 10 minutes longer or until the garlic is soft. Let the mushrooms and the roasted garlic cool slightly until needed.
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- Add the roasted mushrooms and peeled garlic cloves to a food processor and pulse until the mixture is minced and but still has some texture. Alternatively, you can mince the mushrooms and the roasted garlic by hand if you don't have a food processor.
- To the same pan add the breadcrumbs, grated Parmesan cheese, mixed nuts and the minced roasted garlic and mushrooms mixture. Mix to combine, then add salt and pepper to taste. The mixture should be moist but not wet. (Watch the video for the texture guidance.) Remove to a bowl and cool completely. (This could be done overnight)
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- Heat 1 tablespoon of olive oil in a frying pan. Add the onions with 1/4 teaspoon of sea salt and cook over medium heat until soft. At least 15 minutes. 20 - 25 minutes if you have more time.Once soft add 1 tablespoon of balsamic vinegar and stir well until the liquid evaporates.Remove to a large mixing bowl and leave to cool.
- Heat 1 tablespoon of butter in a large sauté pan. Add the mushrooms and cook until they are soft and they have released their juices. Add 4 minced cloves of garlic and 1 tablespoon of chopped tarragon. Stir well and cook for a minute or two.Turn up the heat then add 1 tablespoon of red wine and stir well. Cook until all the liquid has evaporated.Crumble the chestnuts into the pan and mix well. Remove this mixture to the mixing bowl with the red onions and leave to cool.
- Heat 1/2 a tablespoon of olive oil in a pan, add the spinach and cook until wilted.Drain and squeeze as much liquid out of the spinach as you can. Transfer to a chopping board then roughly chop.Add the chopped spinach to the mixing bowl with the mushrooms.
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