Thaw puff pasty dough for 40 minutes before working with it. 12 large portabello mushrooms; olive oil for cooking; 1 square sheet puff pastry; 2 camembert cheese 150-175g rounds cut into 7.5mm slices (select a vegetarian variety) 1 free-range … While the mushrooms are roasting, heat the olive oil in a large frying pan and saute the chopped onion over low heat with 2-3 sprigs of thyme or ¼ tsp of dried thyme. Home » Recipes » Vegetarian » Mushroom Wellington Recipe (Vegetarian), Published October 8, 2020 | Julia Frey (Vikalinka). In a large pot or Dutch oven over medium-low heat, add the sliced red onion and butter. I am no stranger to a Wellington. You can also half this recipe and make this Mushroom Wellington into small individual bakes if you have only a couple of vegetarians at the table. Working one piece at a time, roughly shape a piece of dough … Mix to combine, then add salt and pepper to taste. Our Salmon Wellington aka Salmon en Croute is an elegant dish that will make any dinner feel special. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone. No mushrooms. Other ingredients, that went into the filling, had two purposes. * Percent Daily Values are based on a 2000 calorie diet. On a lightly floured surface scattered with the thyme leaves, roll the pastry out to the thickness of a … Homemade and made entirely from scratch Green Bean Casserole and Herb and Garlic Mashed Potatoes are just a few of my personal favourites! 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. Once the spinach/mushroom mixture is cool, add Gruyere cheese and mix. Now spoon on the completely cooled mushroom and spinach mixture in the middle leaving about an inch all the way round. Preheat the oven to 220C/200C Fan/Gas 7. Recipe from Good Food magazine, October 2009. Let the mushrooms and the roasted garlic cool slightly until needed. https://www.keyingredient.com/recipes/123275281/portobello-wellington Brush the top and sides of the Mushroom Wellington with a prepared egg wash. In a small bowl soak the dried porcini mushrooms in 125ml/1/2 cup … On floured parchment paper, unfold dough and … This Mushroom Wellington is so stunning, it's worthy to crown your holiday table. https://www.asdagoodliving.co.uk/food/recipes/tanya-burr-mushroom-wellington Silvana Franco makes the perfect vegetarian Christmas main. 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. Cut puff pastry sheet into four equal squares. The filling for this dish is no different from a mushroom loaf. The mixture should be moist but not wet. It's surprisingly easy to make but is a real showstopper for your … I can’t wait to try it! I think I’ll take your advice and pair it with that port cranberry sauce to really put this meal over the top. There are only three necessary main ingredients required for the filling. Instructions. Then add the balsamic vinegar and stir well. Trim the edges with a knife if you want, then brush each generously with egg. Brush all 4 sides with a beaten egg. Method. Feel free to add other veggies to the mushrooms, just as long as the filling is not watery and still has flavor (adjust salt and seasonings!). This Mushroom Wellington is so stunning, it’s worthy to crown your holiday table. mushroom wellington, vegetarian wellington. I am Julia Frey, a London based recipe developer and photographer, and Vikalinka is my space to share my food with the world. The only difference is you wrap it in prepared puff pastry and bake. Freezable (Freeze when assembled, before baking), Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. The sweet and tart taste of the sauce bring a perfect balance to the deep and earthy flavour of the mushrooms. Cool for 10 minutes before slicing. This mushroom wellington combines flaky pastry, succulent mushrooms and LOADS of flavor. Feel free to sub other nuts for the pecans, like toasted walnuts or hazelnuts. Not just with me, but you, my wonderful readers. Easy vegan Mushroom Wellington. Top the spinach with a slice of cheese, then a mushroom, smooth-side up, and top the mushroom with another slice of cheese. Vegan Portobello Mushroom Wellington This vegan mushroom wellington is the most delicious and comforting savory meal! Can’t wait to dig in! Portobello Mushroom & Goat's Cheese Wellington - a feast for the eyes and the stomach! Line a baking tray with baking paper. Wellington. What my friends are saying is that they skip the turkey and enjoy the vegetarian sides. In a roasting pan combine the fresh mushrooms with the olive oil, thyme and salt. Season with salt and pepper, then tip the spinach into a large sieve to drain thoroughly. I am very excited and quite proud to introduce this fabulous vegetarian dish. https://www.onegreenplanet.org/vegan-recipe/mushroom-wellington-vegan Bring to a boil and let it simmer over low-medium until most of the liquid has evaporated for 5-7 minutes. Yes, I tested this recipe a few times to get to this perfection. https://www.jamieoliver.com/.../mushroom-and-squash-vegetarian-wellington Alternatively, you can mince the mushrooms and the roasted garlic by hand if you don't have a food processor. On a lightly floured surface scattered with the thyme leaves, roll the pastry out to the thickness of a £1 coin. I often hear from my vegetarian friends that despite turkey being the main attraction of the Thanksgiving and Christmas table, they love the holiday food! Brush with a little egg wash around the mushroom stack. 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. (Crisscross is a classic pattern used for Wellingtons or you can decorate as you wish) Bake in the preheated 200C/400F oven for 40-45 minutes until golden. Generously drizzle olive oil over mushrooms and season with salt and pepper. Mushroom Wellington. Instead of beef, this version of the recipe uses portobello mushroom caps with spinach and cheese … … Then brush with the egg wash all over. Place the 4 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. So I set out to create a show stopping vegetarian main dish to delight my veggie readers and friends. You can make the filling the night before, then wrap it in puff pastry and bake on the day of the celebration. This way a humble looking loaf transforms into a stunning main dish, which is fit for your festive table. Stress free cooking indeed! Set aside to cool. Finish with a second portobello mushroom. Cover with a layer of cheese, top with one of the mushrooms (smooth side up) and top with another layer of cheese. 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. Quote BBH25. Making a vegetarian version seemed like the right way to go. My Mushroom Wellington is a firm Christmas favourite. Spoon the sun-dried tomato oil into a large, deep frying pan over a medium heat, add the shallots … 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. Cut the dough into eight even pieces. My ground beef Wellington is a well loved recipe in our house and is highly favoured by our readers. (Watch the video for the texture guidance.) Place the same pan back on the heat with the rest of the oil. Place a mushroom in the center of pastry, layer with roasted pepper, basil leaves and goat cheese. Roasted Carrots with Garlic Lemon Tahini Sauce, Balsamic Glazed Beets with Goat Cheese and Mint, Enhance the Flavour and Texture (thyme, roasted garlic, red wine, Parmesan, roasted chestnuts, mixed nuts). This smart all-in-one vegetarian main is perfect for entertaining on winter nights. Required fields are marked *. Carefully transfer the Wellington on a parchment paper lined baking pan placing it seam down. Preheat the oven to 200C/400F. How to Make Mushroom Wellington Start by caramelizing the onions, heat the oil in a pan add the onions with a little salt then cook until the onions are soft, at least 15 minutes. Leave the onions … Remove puff pastry from freezer and allow to come to room temperature, approximately 40 minutes. I’ve shared a big mushroom wellington recipe in the past, and these individual mushroom and goat’s cheese … I am not sure about you but it doesn’t seem fair to me. Mushroom and Brie Wellington with Caramelized Onion Cream By Anna Olson This dish is worthy of presenting at the table to be carved, at holiday time or any special occasion. This one’s a perfect last minute option, as these mushroom and goat’s cheese wellingtons are super quick and easy to prepare. I first published this vegan wellington recipe all the way back in 2011 and I felt the … What makes it a great holiday dish is the preparation method requires chilling before baking. How to Serve Mushroom Wellington Pick up the long sides of the puff pastry sheet and wrap them around the mushroom log making sure the edges overlap, then seal by pressing on the edge with a fork dipped into a beaten egg. Well hello, I am so happy you stumbled upon my blog. And I get it. My husband is going to love this recipe! Leaving a 1-inch border on the right and left sides of the pastry, pile the mushroom filling onto the … Crisp puff pastry encloses mushroom, creamy goat's cheese, spinach and rich red onion marmalade. We highly recommend serving this vegetarian Wellington with our Port Cranberry Sauce. They are mentioned in the video!! Your email address will not be published. Our mushroom loving family and our next door neighbours enjoyed it on several occasions. I’ve just updated the instructions to include them in step 4. Beef wellington with prosciutto, gorgonzola cheese, and garlic. BBC Good Food Show Summer Save 25% on early bird tickets. Add the cooked spinach into the mushroom mixture and stir well. I can’t wait to make this! Caramelize the red onions. Preheat the oven to 200C/400F. 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. Mushroom Wellington is a vegetarian spin-off of the classic Beef Wellington recipe. Or make the full version and serve slices of this delicious Wellington as a side dish to your meat loving friends and family. Soak the porcini mushrooms in boiling water for 10 minutes. First are the mushrooms as the meat alternative (because they have such a great meaty texture), second and third are the caramelized onions … To the same pan add the breadcrumbs, grated Parmesan cheese, mixed nuts and the minced roasted garlic and mushrooms mixture. Assembling the wellington Lay out your first sheet of pastry (at room temperature) on the grease proof paper it comes in, on a baking tray. read more.. Place mushrooms on baking sheet and bake until tender (8-10 mins). Put the mushrooms in a large roasting tin, season with a pinch of salt and pepper and drizzle with olive oil. We are sure there won’t be any leftovers! This wellington looks absolutely amazing! Add the drained lentils, drained and chopped reconstituted porcini mushrooms, chopped chestnuts, a pinch of salt, red wine and the liquid from the dried mushrooms. When else do we get to enjoy such an array of magnificent side dishes. On a floured surface roll out the puff pastry into a rectangle of ¼ inch thickness or use already rolled puff pastry. Add the mushroom mixture to the centre of the rectangle and form into a log, leaving 1 inch border on the shorter sides to seal. Savoury mushroom filling is flavoured with roasted garlic, thyme and Parmesan cheese, then baked in flaky puff pastry, it was created for vegetarians but is also loved by carnivores! In the centre of the 1 of the rectangles, put a quarter of the leek mixture, roughly the same size as a portobello mushroom. Mushroom Wellington is a community recipe submitted by annwip and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. Then I reconstituted dried porcini mushrooms and added them to the mix as well. « Roasted Butternut Squash and Sweet Potato Soup, Thai Noodle Soup (Easy Authentic Flavours) ». Using a sharp knife, cut slits into the puff pastry to let the steam out while cooking. Heat oven to 220C/200C fan/gas 7. Remove the stalks from the mushrooms. Serve it with our Port Cranberry Sauce and Herb and Garlic Mashed Potatoes. Drain them, reserving the soaking water, then chop finely. Remove to a bowl and cool completely. In a small bowl soak the dried porcini mushrooms in 125ml/1/2 cup of boiling water for 15-20 minutes. A … This looks amazing! Comment document.getElementById("comment").setAttribute( "id", "aecb3b62970a94bf5356372b60d5182d" );document.getElementById("i6aa4553d9").setAttribute( "id", "comment" ); Julia Frey is a London based recipe developer and photographer. Cut a quarter of 250g pack puff pastry (or half a sheet) roll out into a square of around 18cm Place a single large mushroom … I roasted the first two with a head of garlic and thyme. Place the frying pan back over a medium heat with the … Thaw 1 sheet vegan puff pastry according to package directions and keep refrigerated once thawed … Prepare an ice bath in a large bowl. Bake for 40 mins until golden, then leave to cool for a few mins before serving. Score with a sharp knife to form an attractive pattern. Copyright © 2020 Vikalinka on the Brunch Pro Theme. Made from three types of mushrooms, green lentils, roasted chestnuts, mixed nuts and Parmesan cheese, this Wellington is truly glorious. read more.. You never say anything about the mixed nuts, Good catch, Kae!! Your email address will not be published. To make the savoury filling I combined the chestnut aka cremini, portobello and porcini mushrooms for maximum flavour. . Lift the mushrooms out onto kitchen paper to drain. This looks so delicious and yummy! (This could be done overnight). (You’ll use this to quickly cool the cooked mushrooms in Step 4. Savoury mushroom filling flavoured with roasted garlic, thyme and Parmesan cheese, then baked in flaky puff pastry. 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. Place in the oven, bake until the Wellington is a nice golden brown color, about 20 minutes. Whole Portobello mushrooms stuffed inside buttery vegan puff … Roasted parsnips, wilted spinach, roasted sweet potatoes or butternut, sautéed kale, roasted sunchokes ….would all work well here. 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