Mushroom Wellington Recipes

VEGETARIAN MUSHROOM WELLINGTON

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

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!

MUSHROOM WELLINGTON RECIPE

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.

MELTY MUSHROOM WELLINGTONS

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.

MUSHROOM WELLINGTON

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.

VEGETARIAN MUSHROOM WELLINGTON WITH GRAVY

Steps:

• Set aside ½ cup of mushrooms, ¼ cup of onion and ½ teaspoon rosemary for the gravy.
• 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.
• Place the puff pastry on a sheet of parchment paper.
• Remove the mushroom mix from the fridge. Add the mashed potato and breadcrumbs, mix well.
• Place the puff pastry onto a large sheet of parchment paper and roll to 10 inches wide and 12 inches long (25 cm x 30 cm).
• Take the refrigerated mushroom mix and form into a loaf (like meatloaf) onto the pastry close to the edge furthest away from you. Lift the edge of the pastry closest to you using the parchment paper and fold the pastry over and around the loaf. Tuck the edges under on the long side and on the ends. Don't be afraid to shape a little.
• Use a sharp knife to cut 3 or 4 diagonal lines into the pastry on the top. Brush all over with milk and bake for 25-30 minutes until the pastry is golden brown.
• Remove from the oven and allow to cool for 15 minutes before slicing.

MUSHROOM WELLINGTON

Steps:

• 1. 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.
• 2. 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.
• 3. 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.
• 4. Preheat the oven to 400 degrees 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 ¾-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.
• 5. Very carefully roll the pastry over the top of the mushroom mixture until you have a log. Press down to seal the edges. Roll over the log so that the seam is facing the bottom.
• 6. Make an egg wash: whisk the egg and milk together in a bowl. Very lightly coat with the egg wash. Place the pastry in the freezer for 10 minutes before repeating with another layer of egg wash and freezing the pastry for a further 10 minutes.
• 7. Place the pastry back on the baking sheet and tray and place in the oven for 30 to 35 minutes, or until golden and flakey.
• The mushroom wellington is best eaten as soon as it comes out of the oven as the pastry will start to soften as the mushrooms release their juices as they cool.
• The secret to a deliciously juicy yet flaky Mushroom Wellington is to pat everything dry and make sure it is completely cold before wrapping it in your vegan puff pastry.
• Skip this step and your pastry is not only going to be soggy, it will tear when you try to wrap up your wellington.