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.
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
VEGETARIAN WELLINGTON
Create a vegetarian centrepiece with this meat-free wellington with beetroot, mushroom and butternut squash wrapped in pastry. It's ideal for a celebration
Provided by Anna Glover
Categories Dinner, Main course
Time 2h20m
Number Of Ingredients 16
Steps:
- Heat the oven to 200C/180C fan/gas 6. Toss the squash with 1 tbsp oil, half the sage and some seasoning. Tip onto a baking tray and roast for 25 mins until tender.
- Meanwhile, heat 1 tbsp oil in a large frying pan and fry the shallots for 10 mins until tender. Add the mushrooms and fry for 15 mins until softened, and the liquid has evaporated.
- Add the garlic and remaining sage to the mushrooms, fry for a minute, then add the double cream. Stir until it coats the mushrooms and no liquid remains. Fold in the breadcrumbs, mace, chestnuts and roast squash. Season everything well, adding a grating of nutmeg. Leave to cool before assembling the wellington.
- Roll the pastry out on a floured work surface to a 35 x 45cm rectangle. Transfer to a large parchment-lined baking sheet with one of the long lengths of the pastry facing towards you. Spoon the mushroom and squash mixture down the length of the pastry, leaving a 7cm border along the top and 1cm on both sides. Brush all the exposed pastry with beaten egg.
- Put the beetroots in a line down the middle of the filling - they should be touching. Fold the filling-covered, long length of the pastry over the beets, using the paper to help you. Roll up and trim the pastry with a knife when it's overlapping by 1cm.
- Place the wellington seal-side down, and pinch the ends to seal. Egg wash the whole thing and use a fork or blunt cutlery knife to score the pastry in a pretty pattern. Chill until for at least 30 mins, or up to 24 hrs.
- Heat the oven to 200C/180C fan/gas 6. Brush the wellington with more beaten egg, sprinkle with the sesame or poppy seeds and bake for 45-50 mins until golden brown and puffed up. Leave to rest for 10 mins before carving into chunky slices with a sharp knife to serve.
Nutrition Facts : Calories 543 calories, Fat 32 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 0.95 milligram of sodium
VEGETARIAN MUSHROOM WELLINGTON
Vegetarian mushroom wellington makes a fantastic centerpiece on your holiday table. It is prepared with a simple thyme mushroom-chestnut filling wrapped inside a flaky puff pastry. Serve with cranberry sauce and a red wine to make it more festive!
Provided by Delphine Fortin
Categories Savory
Time 2h
Number Of Ingredients 14
Steps:
- Melt butter in a large saute pan. Once melted, add the onions and cook over medium heat until soft. Add one Tablespoon balsamic vinegar and stir well until the liquid has evaporated. Continue to cook until caramelized, stirring from time to time. This process can take up to 15-20 minutes. Transfer to a large mixing bowl and leave to cool.
- Wipe the large saute pan to reuse. Heat 1 Tablespoon olive oil and once hot, add the mushrooms and cook until soft, about 2-3 minutes. Add garlic, thyme, stir, and cook for one additional minute. Pour the remaining balsamic vinegar and cook until the liquid has evaporated.
- Crumble the chestnuts into the pan, then add the spinach and cook until wilted. Season with salt and pepper.
- Remove the mixture from the pan and transfer to the large mixing bowl with the onions. Add breadcrumbs, walnuts and mix everything together well. Place in the refrigerator to cool down for 30 minutes. This is an important step to avoid a mess with a too warm filling in contact of the puff pastry when shaping the wellington.
- Preheat the oven to 375°F (190°C). Line a baking tray with parchment paper.
- Roll out the puff pastry. Add the mushroom filling along the center of the pastry and using clean hands shape into a sausage shape.
- 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.
- Brush the exposed puff pastry on top with the remaining beaten egg. Using a very sharp knife, 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.
- Bake for 30 minutes or until golden brown and completely cooked. Remove from the oven and leave to cool slightly before transferring to a serving dish.
More about "vegetarian mushroom wellington food"
VEGETARIAN WELLINGTON RECIPE | JAMIE OLIVER VEGETARIAN …
From jamieoliver.com
Servings 8Total Time 1 hr 50 minsCategory MainsCalories 703 per serving
- Preheat the oven to 200ºC/400ºF/gas 6. Slice the squash lengthways into wedges and add to a large roasting tray with a good splash of olive oil, the chilli and cinnamon.
- Bash the coriander seeds in a pestle and mortar until fine, then add the rosemary leaves and bash again for 1 to 2 minutes to release its flavour.
- Scatter over the squash and toss together so that each piece of squash is well coated with the seasoning.
- Make sure all the squash is skin-side down, then cover with tin foil and bake in the hot oven for around 45 minutes or until soft.
MUSHROOM WELLINGTON (VEGAN ROAST RECIPE) - BIANCA ZAPATKA
From biancazapatka.com
4.9/5 (42)Calories 414 per servingTotal Time 30 mins
VEGAN MUSHROOM WELLINGTON RECIPE - VEGGIE SOCIETY
From veggiesociety.com
4.9/5 (8)Calories 522 per servingCategory Main Course
- Slice and rinse the leeks well then add them to a large skillet with a splash of veggie stock or water and a pinch of sea salt. Sautéed until wilted and they start to caramelize, about 15 minutes or so. Add more liquid as needed taking care not to burn them.
- At this point you can transfer the leeks to a bowl and keep warm, or if your skillet is extra large just add the sliced mushrooms to the pan. Continue sautéing until almost all the liquid has evaporated. Add the garlic, thyme, sage and give it a good stir.
- Add the wine wine. Bring everything to a simmer and continue cooking until all the liquid has evaporated, you want a final mixture on the dry side so your puff pastry won’t get soggy. Taste and adjust seasonings with sea salt and black pepper to taste.
MUSHROOM WELLINGTON - KITCHN
From thekitchn.com
Estimated Reading Time 6 mins
- Thaw 1 sheet vegan puff pastry according to package directions and keep refrigerated once thawed until ready to use. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 425ºF. Line a baking sheet with parchment paper.
- Trim the stems from 2 portobello mushrooms and scrape out the gills with a spoon. Cut the portobellos into 1-inch thick strips and place on the baking sheet. Drizzle with 1 tablespoon olive oil, season with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper, and toss to combine. Spread into a single layer and roast, flipping the mushrooms halfway through, until shriveled and start to leak moisture, 12 to 15 minutes total. Transfer the portobellos to a large plate and set aside to cool. Reserve the parchment and baking sheet.
- Reduce the oven temperature to 400ºF. Place 2 (10-ounce) packages cremini mushrooms in a food processor fitted with the blade attachment. Pulse until coarsely chopped, 15 to 20 (1-second) pulses.
- Mince 3 garlic cloves. Finely chop 1 medium shallot, 1 tablespoon fresh thyme leaves, and 1 tablespoon fresh rosemary leaves. Coarsely chop 8 ounces oyster or shiitake mushrooms.
MUSHROOM WELLINGTON - THE LAST FOOD BLOG
From thelastfoodblog.com
5/5 (62)Category MainCuisine British, VegetarianCalories 318 per serving
- 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.
MUSHROOM WELLINGTON RECIPE (VEGETARIAN) - VIKALINKA
From vikalinka.com
5/5 (4)Calories 459 per servingCategory Main Course
- 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.
- 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 1/4 tsp of dried thyme. 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. Bring to a boil and let it simmer over low-medium until most of the liquid has evaporated for 5-7 minutes.
- 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)
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.
VEGAN MUSHROOM WELLINGTON RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (3)Total Time 1 hr 50 minsCategory Vegan Christmas RecipesCalories 616 per serving
- Heat the oven to 200°C/180°C fan/gas 6. Sort through the mushrooms and pick out 10 of the best-looking ones, making sure you’re left with about 300g mushrooms. Set the 10 reserved mushrooms on a piece of foil with half the fresh herbs (thyme, rosemary, sage) and 3 whole garlic cloves. Drizzle with olive oil, add salt and freshly ground black pepper, then tightly seal in the foil and roast for 30 minutes.
- Spoon the sun-dried tomato oil into a large, deep frying pan over a medium heat, add the shallots and fry for 5 minutes until soft. Add the sun-dried tomatoes and grate over the remaining garlic cloves, then stir for 1 minute. Finely chop the remaining herbs, then add to the pan with the carrot and celery and cook, stirring, for 4-5 minutes.
- Meanwhile, tip the remaining mushrooms into the food processor and whizz to chop finely/mince, then scrape into a bowl. Clean the bowl of the processor, add half the chestnuts and all the pecans, then whizz to coarse crumbs. Roughly chop the remaining chestnuts and set aside.
- Add the chopped/minced mushrooms to the pan, increase the heat to high and cook for 10 minutes until the mushrooms have cooked down. Pour over the red wine, then add the cranberry sauce and bay leaf. Simmer for 6-7 minutes until most of the liquid has evaporated. Reduce the heat, add the nutmeg and cinnamon, then stir for 1 minute.
MUSHROOM WELLINGTON - PERFECT VEGETARIAN THANKSGIVING RECIPE
From honestcooking.com
5/5 (4)Estimated Reading Time 5 minsAuthor Jennifer DonoghueTotal Time 1 hr
10 BEST VEGETARIAN WELLINGTON RECIPES - YUMMLY
From yummly.com
VEGAN MUSHROOM WELLINGTON WITH CARROTS, RED WINE, FRESH ...
From more.ctv.ca
VEGAN MUSHROOM WELLINGTON RECIPE - #1 RATED VEGAN WELLINGTON
From deliciouseveryday.com
Ratings 309Calories 517 per servingCategory Main Course
- 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.
VEGAN WELLINGTON RECIPE - BBC FOOD
From bbc.co.uk
Cuisine BritishCategory Main CourseServings 6
- Heat two tablespoons of the oil in a large non-stick frying pan and cook the sweet potato over a medium heat for five minutes, or until beginning to soften and brown, stirring regularly.
- Add the onion and leek and fry for 10 minutes more, or until softened. Stir in the garlic, spinach, cranberries, pecans, chestnuts and orange zest. Season well with salt and pepper and cook for five minutes more, stirring regularly until the filling mixture is well softened.
- Heat one tablespoon more oil in the pan. Add three of the mushrooms (stalks removed) to the pan, smooth-side down. Cook for two minutes, then turn and cook for further two minutes on the other side.
- Roughly chop the remaining mushrooms and add to the same frying pan with the rest of the oil and fry for 2-3 minutes, or until lightly browned. Stir into the filling mixture, adjust the seasoning with salt and freshly ground black pepper to taste, and leave to cool.
- Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with baking paper. Unroll the puff pastry on its lining paper onto a thin board or tray.
- Arrange the whole mushrooms, stalk-side up, in a row on top of the sweet potato mixture. Spoon the remaining filling mixture over and around the mushrooms, pressing gently with clean hands until completely covered.
- Brush the pastry around the filling lightly with soy milk. Bring the two short sides of the pastry up and fold over the filling. Do the same with the long sides to create a long, oblong parcel.
- Place the lined baking tray on top of the Wellington and carefully flip the parcel and board over so that the pastry joins are underneath. Remove the top board and lightly score the pastry with the tip of a knife.
- Bake the Wellington for about 45 minutes (longer if it has been chilled), or until the pastry is golden-brown and crisp, and the filling is hot throughout.
EASY VEGAN WELLINGTON (STEP-BY-STEP RECIPE) - WOW, IT'S ...
From wowitsveggie.com
4.4/5 (15)Total Time 1 hrCategory Vegan EntreesCalories 170 per serving
- Preheat oven to 400F and unwrap vegan puff pastry to thaw on a floured surface lined with parchment paper.
- Heat oil on the stove and add chopped green onions, carrots, and celery. Cook for a few minutes.
- Then, add in chopped mushrooms. Set a timer for 5 minutes and saute until they release their moisture. Mushrooms are very wet and will release liquid for a good 4 minutes and then the pan will become dry. Cook mushrooms until the pan becomes dry.
THE BEST VEGAN MUSHROOM WELLINGTON WITH 8 INGREDIENTS ...
From veganpunks.com
4.6/5 (7)Total Time 50 minsCategory DinnerCalories 382 per serving
- Add the garlic and mushrooms, then fry until the mushrooms are cooked and release a load of water.
THE ULTIMATE VEGAN WELLINGTON - VEGAN HUGGS
From veganhuggs.com
5/5 (143)Total Time 1 hrCategory Main CourseCalories 418 per serving
- Preheat oven to 400 °F (200 °C). Line a rimmed baking sheet with parchment paper and set aside.
- Combine the ground flax and water in a small bowl. Set aside for 10 min. It will thicken and gel up a bit.
- Heat oil in a large skillet over medium heat. Now add onion, celery, and carrots. Sauté until softened about 6-8 minutes.
VEGAN MUSHROOM WELLINGTON - VEGAN ON BOARD
From veganonboard.com
Ratings 5Calories 365 per servingCategory Main Course
- Rub the portobello mushrooms with some oil, then place face down on a baking tray and roast for 15 minutes at 180°C (355°F). Excess liquid can be reserved to make gravy, or adjust the filling later.
- Combine the soy milk and syrup and brush all of the pastry with it, top and sides, using a pastry brush.
EASY VEGAN WELLINGTON (7-INGREDIENT MUSHROOM FILLING) - MY ...
From mypureplants.com
4/5 (11)Total Time 1 hr 20 minsCategory Main CourseCalories 318 per serving
- First wash it and pat it dry with a kitchen towel. Then, cut the neck off and peel it as that is the only part you will need. Now, cut it length-wise in half.
- Peel and chop onion and garlic. If you have walnut meal you can use that otherwise use a food processor to finely chop the walnuts (avoid making nut butter).
CHRISTMAS VEGETARIAN OR VEGAN MUSHROOM WELLINGTON ...
From alphafoodie.com
4.9/5 (28)Calories 694 per servingCategory Main
- The first step to making this vegan mushroom wellington is to prepare the quinoa according to the packet instructions then leave to one side, to cool down.
- Add the mushrooms and herbs, spices and salt & pepper into the pan and cook for a few minutes, till the mushrooms are all lightly fried. *
- Next, add the chestnuts, cooked quinoa, cranberries (optional) and kale or spinach, and continue to cook, stirring occasionally, for 3-4 minutes. Remove from the heat and leave to cool down slightly.
VEGAN MUSHROOM WELLINGTON - BECEL CANADA
From becel.ca
Cuisine BritishCategory EntreeServings 6Calories 598 per serving
- Thaw the filo or puff pastry according to the package directions and if using the filo pastry, cover with a damp cloth.
- In a large frying pan, heat Becel® Vegan margarine on medium heat and add the diced onion. Sauté until the onion is transparent, 3-4 minutes. Add the garlic and sauté for an additional 1-2 minutes, stirring.
- Add all of the mushrooms and cook, stirring occasionally, until the mushrooms start to soften, approximately 10 minutes. Add the wine, thyme, salt and pepper and stir occasionally until the mushrooms are fully cooked and softened and the mixture is thick with no excess moisture at the bottom of the pan. Remove the mixture from the stove, place in a medium bowl and cool to room temperature.
VEGAN MUSHROOM WELLINGTON - SIMPLY HEALTHY VEGAN
From simplyhealthyvegan.com
Reviews 6Category DinnerCuisine BritishTotal Time 40 mins
- Start by melting the vegan butter in a frying pan and adding the finely chopped onion and garlic to the pan and fry for around 3 minutes until lightly browned.
- Add the chopped mushrooms, season with soy sauce, pepper and thyme and cook for about 5-7 minutes until the mushrooms begin to brown and reduce in size. Drain away any excess liquid from the mushrooms into the sink.
- Place the slices of bread into a blender and blitz until they form breadcrumbs. Empty the breadcrumbs into a large mixing bowl. Crush the walnuts and then add them into the mixing bowl also and mix well until all the ingredients are combined.
- Layout the ready-rolled sheet of puff pastry onto a sheet of baking paper. Spread 1-2 Tsp of hot English mustard or dijon onto the sheet of pastry evenly. Then spoon the mushroom mixture into the middle of the pastry sheet on top of the mustard.
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.
VEGETARIAN MUSHROOM WELLINGTON WITH GRAVY - CULINARY GINGER
From culinaryginger.com
4.5/5 (24)Total Time 1 hr 20 minsCategory Dinner IdeasCalories 538 per serving
- Heat 1 ½ tablespoons of the oil in a heavy pan over medium-high heat. When hot, add half of the mushrooms or just enough so the pan is not crowded. You may need to cook them in more than 2 batches adding more oil as needed. They will produce liquid so keep cooking until all the moisture has evaporated and they are browned. Remove from the pan to a mixing bowl.
- Turn the heat down to medium, add 1 tablespoon oil to the pan. Add the onion, celery and carrots, cook until they soften for about 5 minutes. Add the garlic, rosemary, sage salt and pepper. Stir to mix and cook for 1 minute. Add the tomato paste and mix well, scraping any bits from the bottom of the pan. Transfer to the bowl with the mushrooms and allow to cool in the fridge for 30 minutes. Preheat oven to 400°F/200°C.
- Make the gravy:To a sauté pan add the 1 teaspoon canola oil over medium heat. Add the reserves chopped mushrooms and onions, cook until softened. Add the reserved rosemary and stir. Sprinkle over 1 tablespoon flour and stir well to combine and cook for 1 minute. While stirring, slow pour in the vegetable stock until there are no lumps, bring to a simmer and cook until thickened. Set aside. You can blend the gravy if you want it smooth.
MUSHROOM WELLINGTON - VEGGIE DESSERTS
From veggiedesserts.com
Ratings 12Calories 331 per servingCategory Dinner, Main Course
- Heat the oil in a large frying pan over a medium/high heat, then add the mushrooms and onion and cook, stirring often, until all the moisture from the mushrooms evaporates. It could take up to 10 minutes.
- Add the garlic, chestnuts, spinach, soy sauce, sage, salt and pepper and cook, stirring often, for a further 4 minutes or until the moisture evaporates and the mixture starts to stick to the bottom of the pan.
- Allow the mixture to cool slightly, then press into a log shape, roll in cling film and refrigerate for at least 30 minutes. NOTE: Cooling it stops the pastry from getting soggy. If you don't have time to wait, it will still be delicious.
ANNA OLSON'S MUSHROOM AND BRIE WELLINGTON IS AN EASY ...
From cbc.ca
- Heat a large sauté pan over medium-high heat and add the oil (or butter), shallots (or onions) and mushrooms. Sauté the mushrooms until they are fully cooked and any liquid has evaporated, about 10 minutes.
- Stir in the garlic and thyme and season lightly with salt and pepper, cooking the mixture for 1 minute more. Add the brandy and remove the mushrooms from the heat to cool to room temperature. Then stir in the breadcrumbs and the pieces of Brie.
12 DELICIOUS VEGAN MUSHROOM RECIPES - VEGAN HEAVEN
From veganheaven.org
- Vegan Mushroom Stroganoff. This vegan mushroom stroganoff is super easy, decadent, incredibly creamy, and so easy to make! It makes such a great weeknight dinner, but it’s also perfect for a nice Sunday family dinner.
- Vegan Mushroom Wild Rice Soup. This Vegan Mushroom Wild Rice Soup by Megan from Short Girl Tall Order is seriously so creamy that you would never guess it is completely dairy-free & made with no cream!
- Vegan Mushroom Risotto. Are you looking for dinner ideas for the whole family? Then try this vegan risotto with mushrooms! It’s super creamy, decadent, packed with flavor, and so easy to make!
- Mushroom Walnut Lentil Paté. This simple tasty and healthy mushroom walnut lentil paté by Fran from Beauty Food Blog is a gluten-free vegan alternative to the classic recipe, rich in protein and healthy ingredients!
- Balsamic Mushrooms. If you’re looking for an easy appetizer or side dish, then try these balsamic mushrooms! They’re packed with flavor and they’re super easy to make.
- Portobello Mushroom Fajitas. These Portobello Mushroom Fajitas by Sarah from A Saucy Kitchen make for a fast, easy and healthy dinner that’s packed full of filling veggies and good-for-you ingredients!
- Mushroom Bourguignon. This vegan mushroom bourguignon is the perfect veggie alternative to the traditional French stew that is made with beef. If you like mushrooms, you will LOVE this hearty mushroom sauce with fettuccine!
- Vegan Goulash with Mushrooms and Smoked Tofu. Doesn’t this vegan goulash by Chloe from Forkful of Plants look super comforting? It’s rich, smokey, and it’s a great one pot recipe for busy days!
- Vegan Bacon with Mushrooms. If you used to love bacon and are looking for a vegan alternative, you will LOVE this vegan bacon with mushrooms. It’s ready in just 15 minutes and it’s so much healthier than real bacon.
- Instant Pot Mushroom Rice. Instant Pot Mushroom Rice by Uma from Simple Sumptuous Cooking is one recipe that is as easy to prepare as it sounds. With all the right spices in hand, you‘re done with the cooking part in less than 30 minutes.
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