Whether you’re planning an entirely vegetarian Thanksgiving menu or simply want to switch up the main dish this year (sorry, turkey! 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. Mince 3 garlic cloves. I love creating recipes, restaurant reviews and travel guides, but to keep this site going I sometimes feature sponsored posts (which are all clearly marked) and I also use cookies and affiliate links (so if I link to a product I love, and you click my link and buy it, I make a bit of money!) Traditionally, the dish consists of a beef tenderloin smothered with a combination of mushrooms and foie gras (or another pâté), and encased in a buttery pastry shell. Then take it out when ready to bake and in an hour this … BEEF: Rub each filet with garlic and sprinkle with salt and pepper. Working one piece at a time, roughly shape a piece of dough … It is often served with Madeira wine sauce. Add the thyme, rosemary, 2 cups packed baby kale, remaining 1 teaspoon kosher salt, and remaining 1/2 teaspoon black pepper. Pre-heat the oven to 200 degrees. The famous BOSH Christmas Kitchen: Honey, Walnut & Amaretti Ice Cream Terrine, Christmas Kitchen: Orange & Festive Spice Biscuits, Christmas Kitchen: Boozy Brussels Sprout Chocolate Truffles, Large Handful Curly Kale, very finely chopped. Spoon half of the mushroom mixture down the center of the puff pastry in an even layer, leaving a 2-inch border on the top and bottom. Press down the edges to seal each wellington, and trim the edges to make circles with about a centimetre and a half of extra trim. frozen regular or vegan puff pastry (from a 17.3-ounce package), portobello mushrooms (about 6 ounces total). 200°C/400ºF – then it’s time to decorate. My second cookbook contains 100 delicious dinner recipes, all of which are either vegetarian, vegan or which celebrate fish and seafood - all cooked in either one pot or one pan.*. Add the filets and sear for 1 minute on each side for medium-rare. Set aside to cool. This will give it time to firm up, and help keep all the components intact as you slice. Divide the rest of the onion mixture between the tops of each mushroom, and shape into a dome with a metal spoon. Reduce the oven temperature to 400ºF. Spoon half the mushroom mixture down the center of a sheet of puff pastry, arrange the portobello slices over top, then spoon the remaining mushroom mix on top. Add the garlic and kale, and cook until the kale has softened. Remove from the heat and stir in 2 tablespoons Dijon mustard. Cut the dough into eight even pieces. Pulse until coarsely chopped, 15 to 20 (1-second) pulses. Add the cremini and oyster mushrooms and cook until tender and all of their excess moisture is evaporated, 6 to 7 minutes more. Heat the remaining 2 tablespoons olive oil and 2 tablespoons butter in a large frying pan over medium-high heat. Coarsely chop 8 ounces oyster or shiitake mushrooms. Place 2 (10-ounce) packages cremini mushrooms in a food processor fitted with the blade attachment. Encasing meat in a buttery pastry has historically been popular; before ovens could easily regulate and maintain a temperature, the pastry helped keep the meat moist and flavorful. Sign up to receive my monthly newsletter in your inbox on the first Sunday of every month, full of seasonal recipes, links I love, mini cookbook reviews, and a few extra little updates and I'lll email you five brand new, delicious weeknight recipes! Now comes the fun part. Using the parchment paper, gently roll the Wellington over so that the seam is on the bottom. This vegetarian Wellington neatly skips the stress, since by avoiding the beef altogether it’s a lot harder to overcook. Heat the oil in a large heavy skillet over medium-high heat. Looking for some tasty vegan Christmas meal ideas? To give this recipe an extra festive boost, I switch the extra virgin olive oil out with truffle oil and the sea salt for truffle salt. Recipe by Jessica Gavin. Savoury mushroom filling is flavoured with roasted garlic, thyme and Parmesan cheese, then baked in flaky … Recipe by deinemuse. 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 … This … Spoon the remaining mushroom mixture on top of the portobellos and press gently down to pack the mixture around the portobellos. Individual Beef Wellingtons. Everything about this dish screams indulgence. Got a tip, kitchen tour, or other story our readers should see? It’s used in many dishes and is a great technique to know. Place the mushrooms smooth side down in a shallow baking dish, season generously with salt and pepper and drizzle with extra virgin olive oil. Instead of beef, this version of the recipe uses portobello mushroom caps with spinach and cheese stuffed inside a flaky pastry crust. Spread into a single layer and roast, flipping the mushrooms halfway through, until shriveled and start to leak moisture, 12 to 15 minutes total. This gorgeous mushroom Wellington, sister to the classic beef Wellington, is eons better than Tofurky and is guaranteed to satisfy everyone at the table — from the vegans to the meat-lovers. For a vegan version, just use vegan butter and vegan puff pastry, and skip the egg wash. Be sure to let your Wellington cool for at least 20 minutes before cutting into it. This recipe can also be made vegan by switching out the butter for oil and by using vegan puff pastry. Remember, this recipe makes just one individual Beef Wellington. Appletiser’s gently sparkling apple juice (with no added sugar) is the perfect pairing for these wellingtons as the apple really helps bring out the sweetness in the caramelised onion layer. Make Individual Beef Wellington for a smaller holiday party or special occasion! Welcome to my online diary where I share easy, weeknight recipes, foodie travel diaries and some of the best places I've eaten out recently. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 425ºF. ), we’ve got just the veg-friendly showstopper you need. Seal the edges of the pastry either with a free form scallop (. 2.5k. Cut the portobellos into 1-inch thick strips and place on the baking sheet. Transfer the portobellos to a large plate and set aside to cool. They’re also able to soak in all the complex flavors of the herbs and aromatics. The perfect meal for special occasions and romantic dinners. Thaw 1 sheet vegan puff pastry according to package directions and keep refrigerated once thawed until ready to use. Laura Arnold is a freelance culinary producer, cookbook author and food stylist based in NYC. Gourmet beef wellington served with a red wine mushroom pan sauce. A memorable main for a special occasion. Preheat the oven to 200 degrees Celsius (390 Fahrenheit) and place a large frying pan over a medium heat and add the olive oil. On a lightly floured surface scattered with the thyme leaves, roll the pastry out to the thickness of a … This post was created in partnership with Appletiser. These Easy Individual Beef Wellingtons with Mushroom Shallot Gravy are a version of the Classic Beef Wellington. Add the onions, season, and cook for about 25 minutes until they have started to caramelise. Carefully fold both long sides of the puff pastry to meet over the center and pinch the edges together seal. Today, however, the technique is often more stressful than helpful — something we learned when making Gordon Ramsay’s famous version. All rights reserved. Beef Wellington is a classic, impressive-looking dish named after the Duke of Wellington, Arthur Wellesley, for his 1815 victory in the battle of Waterloo. Reduce the oven temperature to 400ºF. I’ve also got a recipe for Ginger & Parmesan Cheese Straws which will also be great for using up the leftovers in this recipe. This Mushroom Wellington is so stunning, it’s worthy to crown your holiday table. 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 … Please note archive posts are still being updated. Another festive swap you need to consider when you’re figuring out the menu for the big day is what to serve anyone who is driving or not drinking along with some more boozy options (we tend to have Bucks Fizz, champagne and a bottle of Chateauneuf du Pape on Christmas Day) – last year I teamed up with Appletiser to create a Pomegranate & Rosemary Spritz that would be great booze-free, but again to lower stress on the day, a big bottle of chilled Appletiser would look beautiful on the Christmas table (green is basically the ultimate Christmas colour!) The Wellington is then baked until the pastry is golden-brown and the beef is a rosy medium. Place 2 (10-ounce) packages cremini mushrooms in a food … Finely chop 1 medium shallot, 1 tablespoon fresh thyme leaves, and 1 tablespoon fresh rosemary leaves. So, this month I thought I’d bring you my recipe for these great Individual Portobello Mushroom Wellingtons; you can make most of them ahead to help reduce Christmas lunch stress, and they can be made vegan by using oil instead of butter and vegan puff pastry. The term duxelle ss a French term for this mushroom and shallot reduction. However, if you're wanting a Vegan option then simply brush a little bit of dairy-free milk over it, dairy-free milk and maple syrup mix or a shinier result, or even a little bit of melted coconut oil for a light browning. This vegetarian version is simple to prepare, ready in 30 minutes, and is bursting with flavor. As they cook, you’ll create the mixture that will ultimately surround them in the Wellington. 2. 16 oz Beef tenderloin steaks. Sauté shallots and garlic in a mix of butter and olive oil, add chopped shiitake and oyster mushrooms, then stir in fresh herbs, baby kale, and tangy Dijon mustard. Bake in the oven for 20 minutes until golden. 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