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.
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.
PORTOBELLO WELLINGTON RECIPE - (4.1/5)
Provided by kayjayjohnson
Number Of Ingredients 17
Steps:
- Pre-heat oven to 375 degrees F. Lightly brush the portobello mushrooms with olive oil and dust lightly with kosher salt. Bake the portobello mushrooms for 15 minutes cap side up and 10 minutes cap side down. Once done baking place mushrooms on a paper towel so all the extra moisture will be absorbed. Set aside. In a large skillet, saute 1 shallot and 2 minced cloves of garlic in olive oil until translucent. Add the baby spinach leaves. Stir to coat the spinach and lightly salt and pepper to taste, once the spinach looks like it is wilting, add the balsamic vinegar. Once the leaves are wilted, remove from skillet and place contents into a bowl and set aside. In the same skillet, melt 2 tablespoons of butter and saute 2 minced shallots and 2 minced garlic cloves. After about 1 minute, add in the chopped mushrooms and lightly season with salt and pepper and a pinch of crushed red pepper. Continue to saute the mushrooms on medium heat until all of the moisture is cooked out and the mushrooms are soft. Remove from heat, add the mushrooms to the spinach mixture. Mix together and let cool. Once mixture is cooled toss in the bread crumbs, toasted pine nuts and Gruyere cheese. Mix well. On a lightly floured surface, roll out one sheet of the puff pastry. Cut into 4 equal pieces (if you have really large portobello mushrooms then you might need to use the extra sheet of puff pastry). Equally fill each portobello mushroom cap with the spinach and mushroom mixture. Place one piece of puff pastry over a filled portobello mushroom. Gently turn the mushroom over so the puff pastry is now on your working surface and the mushroom is upside down. Lightly brush the egg wash around the outer edges of the puff pastry. Place the opposite corners of the puff pastry to wrap around the portobello and then bring the other two corners up. Gently bring the sides up to completely cover the mushroom. Once all is secure, place the seamed side down onto a parchment paper lined baking sheet. Lightly brush the top of the wellington with a little bit of egg wash, lightly score the top and dust a little bit of salt and pepper on top. Bake the wellingtons for about 25-30 minutes or until the puff pastry is nice and golden brown. Serve immediately. **Notes:** If you want to omit the portobello mushroom then just fill each square with equal parts crimini mushroom/spinach and Gruyere filling. Brush the egg wash on the outer parameters of the puff pastry and fold opposite corners together to make a triangle pocket. Bake as directed and serve with a green salad.
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
PORTOBELLO WELLINGTON
I found this recipe in Ciao! magazine. It is from a restaurant called "Inn At the Forks" in Winnipeg, MB. The description reads: "This buttery parcel packs an earthy flavor. Serve it with a salad for a light meal." To make egg wash mix 1 egg with 3/4 cup milk. I haven't tried it yet but I can't wait, it sounds so delicious
Provided by GourmetQueen
Categories < 60 Mins
Time 45m
Yield 4 Wellingtons, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degree F.
- Using a spoon, scrape gills from interior of mushrooms.
- Generously drizzle olive oil over mushrooms and season with salt and pepper.
- Place mushrooms on baking sheet and bake until tender (8-10 mins). Set aside to cool.
- Cut puff pastry sheet into four equal squares.
- Place a mushroom in the center of pastry, layer with roasted pepper, basil leaves and goat cheese. Finish with a second portobello mushroom.
- Fold centers of pastry around filling, bringing them together at top. Be sure to enclose entirely.
- Place on parchment-lined baking sheet with folded side down.
- Brush top of Wellington with egg wash.
- Bake in oven for 12-15 mins, until pastry is golden.
MUSHROOM WELLINGTON
Mushroom Wellington is the vegetarian cousin of the much meatier Beef Wellington. It is simple to prepare, ready in 30 minutes.
Provided by Sarah Trenalone
Categories Main Course
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 375ºF.
- Scrape gills from interior of mushrooms. Drizzle mushrooms and peppers with oil, and add salt and pepper. Roast on a baking sheet for about 10 minutes. Set aside to cool.
- Increase oven heat to 400ºF.
- Cut pastry into 2 equal square parts, large enough to wrap around a mushroom head. If squares are too small, roll pastry out to make it thinner.
- Brush the top of each pastry square with egg white.
- Set one mushroom cap in the center of each square, and fill each mushroom cap with half of the pepper and goat cheese.
- Pull pastry corners together to cover the mushrooms and fold the edges together. Add a drop of water to the top pastry fold, and smooth the top piece down with your finger to seal the pastry.Alternatively, twist the pastry ends together on top into a knot.
- Brush the pastry with egg white, and then bake about 15 minutes, until the pastry top is golden brown.
- Add green onion or fresh basil as a garnish if desired. Serve immediately.
Nutrition Facts : Calories 509 kcal, Carbohydrate 32 g, Protein 13 g, Fat 36 g, SaturatedFat 11 g, Cholesterol 13 mg, Sodium 435 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
MUSHROOM WELLINGTON RECIPE
This healthy mushroom Wellington recipe with kale is the absolute perfect antidote for when you just crave delicious indulgent food. Rich, epicurean,...
Provided by Gali & Matt
Categories Cancer-Fighting Main Courses
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- Instructions Put the portobello mushrooms in a roasting tray stalk side down and put under a very hot grill for 10 minutes. Drain off the liquid and reserve then place the mushrooms back under the grill for another 5-8 minutes. Remove to cool. Boil the kale in some salted water for 5-6 minutes and drain and set aside to cool. For the Duxelles: Put some olive oil in a pan and on a high heat fry the onion until soft. Add the nectar and soy sauce to caramelize the onion. Add the chopped exotic mushrooms and herbs then pour in the wine and reduce the liquid by half. Add the chestnuts and a dash of truffle oil to the duxelles and turn the heat down and simmer for 10 minutes. Remove from the heat and spoon out half of the duxelles and with a blender blitz until smooth. Mix the puree and the chopped mushrooms back together and set aside ready to prepare the Wellington. To assemble the Wellington: Roll out the pastry (10 minutes before using) still on the parchment and place the portobello mushrooms going from side to side in the middle slightly overlapping at the edges leaving space at both sides. Spoon the duxelles just over the portobello mushrooms and lightly press to keep in place. Place the kale over the top then fold the bottom side of the pastry over to cover. Mix the oil and oat milk (or butter or egg wash) in a separate bowl and brush a little on the edge of the covering pastry. Pull the top side over and stick to the bottom to create a parcel. Neatly fold in the sides and crimp. Lightly score a crisscross on the top of the Wellington with a sharp knife. Brush the whole parcel with the rest of the oil and oat milk and transfer the Wellington still on the parchment to a baking tray and when ready to cook place in a 200°C/392°F oven for 25 minutes until the pastry is nice and golden.
Nutrition Facts : Nutrition facts 200 calories 20 grams fat
PORTOBELLO WELLINGTON WITH RED WINE GRAVY
Lou Oates didn't grow up celebrating Thanksgiving - she was born in London - but she got a crash course in the holiday when she came to the United States almost 15 years ago to work as a vegan-recipe developer for Whole Foods. Since then she has hosted big holiday feasts for her American husband and friends with dishes like this portobello Wellington based on a recipe her dad used to make. "Vegan entrées can get complicated, and I didn't want to create a dish that would take six hours," she says. "Ultimately people just want a nice vehicle for gravy!"
Provided by Food Network
Categories main-dish
Time 1h35m
Yield 8 serving
Number Of Ingredients 22
Steps:
- Make the Wellington: Preheat the oven to 350˚ F. Heat 1 tablespoon olive oil in a medium skillet over medium heat. Stir in the onion to coat. Spread evenly in the pan, reduce the heat to low and cook, stirring occasionally, until caramelized, 12 to 20 minutes. Set aside.
- Spread the butternut squash on a parchment-lined baking sheet. Drizzle with 1 tablespoon olive oil and gently toss to coat. Sprinkle with salt and lay 5 thyme sprigs on top. Bake until the squash is tender and starting to caramelize, about 15 minutes.
- Gently pull apart the maitake mushrooms into small pieces and place in a medium bowl. Add 2 tablespoons olive oil, season with salt and gently toss to coat. Spread in an even layer on a separate parchment-lined baking sheet. Top with 5 thyme sprigs and 5 rosemary sprigs and bake 15 minutes. When the vegetables are cool to the touch, gently remove the herb sprigs and discard.
- Toast the hazelnuts on a separate baking sheet until fragrant, 5 to 8 minutes. (Be careful not to burn the nuts.)
- Heat 1 teaspoon olive oil in a medium skillet over medium heat. Add the garlic and cook, stirring, until softened. Add the spinach, season with salt and cook, stirring frequently, until wilted, 3 to 4 minutes. Let cool slightly, then gently squeeze out any liquid over the sink.
- In the same skillet, heat the remaining 1 teaspoon olive oil over medium heat. Add the portobello mushroom caps and sauté until they soften and release their liquid, 7 to 8 minutes. Transfer to paper towels to drain. Gently press to remove any excess liquid.
- Chop the leaves from the remaining 2 thyme sprigs and 2 rosemary sprigs. In a medium bowl, mix the caramelized onions, butternut squash, spinach, hazelnuts, maitakes, chopped herbs and 1 teaspoon each salt and pepper. Mix well with a spoon or your hands.
- Preheat the oven to 400˚ F. Unfold the puff pastry on the counter. Spread the vegetable mixture on the pastry in an even layer, leaving a 2-inch border on one short side. (You will have some of the vegetable mixture left over.) On the short side opposite the clean border, arrange the portobello caps dome-side up in a line, about 2 inches in from the edge, overlapping if necessary. Top the mushrooms with the rest of the vegetable mixture.
- Gently roll up the puff pastry tightly, starting at the side with the portobellos and pushing in any filling that falls out. Place seam-side down on a parchment-lined baking sheet. Gently score a crosshatch pattern into the top of the pastry with a sharp knife; brush with the vegan egg wash. Bake until golden brown, 15 to 20 minutes.
- Meanwhile, make the gravy: Heat the olive oil in a medium saucepan over medium heat. Add the shallots, reduce the heat to medium low and cook, stirring, until they start to caramelize, 8 to 10 minutes. Stir in the flour and cook, stirring, until light golden brown, about 4 minutes. Slowly add the vegetable stock and red wine, whisking constantly so that no lumps remain. Increase the heat to medium high and cook, stirring, until the gravy thickens, 2 to 3 minutes. Add the tamari and sugar and season with salt and pepper. Slice the Wellington and serve with the gravy.
More about "portobello mushroom wellington food"
MUSHROOM WELLINGTON RECIPE - BBC FOOD
From bbc.co.uk
Servings 6Category Main Course
- Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper.
- Put the mushrooms in a large roasting tin, season with a pinch of salt and pepper and drizzle with olive oil. Bake for 15 minutes.
- Heat a frying pan over a medium heat, add a drizzle of olive oil and as soon as it is hot, add the onions and fry for 10 minutes.
- Meanwhile, put the dried apricots in a food processor, add 100ml/3½fl oz water and blend to a smooth paste. Transfer to a large mixing bowl. Put the lentils, nuts, thyme and rosemary in the food processor and process until mostly broken down.
- Unroll the first sheet of pastry onto the lined baking tray and spread a third of the stuffing mixture lengthways down the middle in a strip about 5cm/2in wide, leaving 5cm/2in clear at both ends.
- Spoon the remaining stuffing mixture over the mushrooms, pressing it down gently to cover them on all sides. Place the second sheet of pastry over the top and press the edges together to seal (if they don't stick, brush the edges with a little water).
- Brush the pastry with olive oil and bake for 40–50 minutes, or until golden brown and cooked through.
PORTOBELLO MUSHROOM, CARAMELISED ONION AND BRIE …
From nadialim.com
Servings 4Estimated Reading Time 3 minsCategory Main
- For the onions, heat olive oil in a large frying pan on medium heat. Add onions and cook until very soft and starting to caramelise (about 10 minutes). Add brown sugar, balsamic vinegar and water, reduce heat and cook until you have a jam-like consistency (about 15 minutes). Stir in thyme and season to taste with salt and pepper, then refrigerate to cool completely.
- Brush any excess dirt off mushrooms with a pastry brush or paper towels (see tip below), then remove stalks.
- Heat a good drizzle of oil in a large frying pan on a medium-high heat. Cook mushrooms four at a time, skin-side down, for about 5 minutes (add more oil between batches as needed). Use a fish slice to flatten mushrooms gently in the pan; you are aiming to get almost all the moisture out of them. Gently flip over and cook for a further 5 minutes until Place skin-side-up on a plate lined with paper towels. Leave to cool slightly then refrigerate to cool completely.
- Preheat oven to 200°C. Line an oven tray with baking paper and lay puff pastry on top. Roll it out slightly to make it a little thinner. Place half the caramelised onions down the length of the pastry, leaving a 1cm gap at each end. Top onions with half the camembert and then six mushrooms, slightly overlapping. Now add another layer of six mushrooms (the two layers of mushrooms sit on top of each other), then camembert and onions
PORTOBELLO WELLINGTON — CO-OP
From coop.co.uk
Servings 6Total Time 1 hr 45 minsCategory ['Dinner']Calories 460 per serving
PORTOBELLO MUSHROOM WELLINGTON - YEPRECIPES.COM
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PORTOBELLO WELLINGTON [VEGAN] - ONE GREEN PLANET
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VEGETARIAN PORTOBELLO WELLINGTONS - THE AMATEUR …
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ROASTED PORTOBELLO MUSHROOM, PECAN AND CHESTNUT …
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MUSHROOM WELLINGTON - MADELEINE SHAW
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MUSHROOM WELLINGTON - THE BUDDHIST CHEF
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MUSHROOM WELLINGTON {A MEATLESS MONDAY RECIPE
From themountainkitchen.com
5/5 (1)Total Time 1 hr 20 minsCategory Main CourseCalories 640 per serving
- Thaw the frozen puff pastry according to package directions, then preheat the oven to 400 degrees F.
- Remove stems from the mushrooms (if they have any). Heat two tablespoons of the olive oil in a large skillet over medium-high heat. Sauté the mushrooms for 3 to 4 minutes on each side or until golden and cooked through. (see notes)
- Place the same pan back over the heat. Pour in the remaining two tablespoons of olive oil. Sauté the garlic for about 30 seconds so that it becomes fragrant (DO NOT BURN).
CHRISTMAS KITCHEN: INDIVIDUAL PORTOBELLO MUSHROOM ...
From rachelphipps.com
Estimated Reading Time 4 mins
- Pre-heat the oven to 200 degrees. Place the mushrooms smooth side down in a shallow baking dish, season generously with salt and pepper and drizzle with extra virgin olive oil. Once the oven is up to temperature, roast the mushrooms for 20 minutes. Turn them upside down over a few pieces of kitchen towel to remove any excess moisture while they cool completely.
- Meanwhile, heat a knob of butter and a splash more oil in a large frying pan over a medium heat. Add the onions, season, and cook for about 25 minutes until they have started to caramelise. Add the garlic and kale, and cook until the kale has softened. Set aside to cool.
- Once the mushrooms and the onion mixture have cooled completely, line a baking tray with baking parchment.
- Lightly flour your work surface and unroll the puff pastry, dividing it into four squares. Pile a quarter of the onion mixture into the middle of two of the squares leaving a generous boarder, and place each mushroom, smooth side down on top of each pile of mixture. Divide the rest of the onion mixture between the tops of each mushroom, and shape into a dome with a metal spoon.
VEGAN MUSHROOM WELLINGTON - KATHY'S VEGAN KITCHEN
From kathysvegankitchen.com
4.6/5 (11)Total Time 55 minsCategory EntreesCalories 154 per serving
- Remove the gills. (I use a pan scraper to remove the gills); do this carefully. You do not want the mushroom to break.
PORTOBELLO MUSHROOM WELLINGTON [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
Estimated Reading Time 2 minsPublished 2018-04-04
- Place a large frying pan over low to medium-heat. Add 1/2 tablespoon of olive oil and the onion. Reduce the heat to low.
- Increase the heat to medium-high and return the pan. Add in the rest of the olive oil and place the mushrooms top-side down.
- Cook until lightly golden for about five minutes before turning over and cooking for another five minutes.
- Remove from the heat and drain on paper towel top side up as they will release liquid while they cool.
- Place a sheet of parchment paper on the baking tray and place one puff pastry sheet on it. Spread half of the onion over the middle third of the pastry.
MUSHROOM WELLINGTON | ANOVA PRECISION® OVEN RECIPES
From oven.anovaculinary.com
5/5 (1)Total Time 6 hrs 20 minsCategory Vegetables
- Make Puff PastryCut very cold butter into cubes. Measure flour and salt in food processor equipped with metal cutting blade. Add 3/4 of butter and pulse just until absorbed. Be very careful and use short 1 second pulses, as it’s very important not to over process the dough. Add the rest of the butter and pulse again lightly. Then gradually add water and pulse until the dough forms into a ball. Transfer dough to a lightly floured surface and give it a gentle knead. With a floured or nonstick rolling pin, roll out the dough into a 12 x 18 sheet, then fold into thirds towards the center. Wrap the dough in plastic and rest for a couple of hours or overnight.
- Prepare mushrooms:For the portobellos, scrape off gills, and take off thin layer of skin from cap by peeling from the edge of the cap towards the center. Take the rest of the mushroom mix, wash well and discard any woody or tough stems. I used a Crimini, Baby Portobella, Oyster, and Enoki mushroom mix. You can use anything you want as long as they total 2 pounds.Mix mushrooms with olive oil, salt, pepper, rosemary and thyme, shallots and garlic. Keep mushroom mix separate from Portobellos. Either using separate pans or vacuum bags sous vide mushrooms at 185F for one hour. Chill quickly in either ice bath and transfer to refrigerator if you are making ahead of time.
- Take 2 white or yellow onions julienned and sweat them in a saute pan with a little butter, balsamic, and brown sugar. Remember to turn down the heat to low once it starts browning. Cooking the onions in low heat will cause it to become sweeter by releasing its natural sugars. Season with salt and pepper when done. Set onions aside and cool in refrigerator.
- Drain mushrooms very well. Strain the juices and set aside for the port sauce. Chop mushroom mix in a food processor saving the Portobello Mushrooms and leaving them whole. Take your rested puff pastry dough and roll out onto a piece or parchment into a rectangle approximately 12 x 15 inches. Transfer puff pastry and parchment onto supplied baking sheet.Spread a layer of caramelized onions in a strip across the puff pastry (approximately 4 x 10 inches) and leave a 2 inch border on the ends. You want there to be enough puff pastry left to overlap to enclose the mushrooms. Layer 2/3 of the chopped mushroom mixture onto the onions. Place the portobello mushroom caps in a row on top of the chopped mushroom mixture, and then add the rest of the chopped mushrooms on top. Think of this process like you are shaping and stacking a freeform meatloaf. You want there to be some structure to it.
VEGAN MUSHROOM WELLINGTON - PLANT.WELL
From beplantwell.com
Reviews 17Category EntréesCuisine AmericanTotal Time 1 hr 5 mins
- In a large pan over medium heat cook your vegan butter and onions for 15 minutes. Add garlic and 1 chopped portobello mushroom and continue cooking 5 minutes until mushrooms have softened.
- Add spinach, leaves from 2 sprigs (1/2 tsp dried) thyme and a dash of salt and pepper and cook until wilted.
- Place mixture in a sieve and remove as much moisture as possible (if it's too moist the puff pastry will break), I usually use a dish towel or two to squish out the liquid. Add flax and mustard and mix well.
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