Mushroom Wellington

Mushroom Wellington

Dried portobello mushrooms are topped with caramelized onions and sautéed mushrooms with cider flavored with soy sauce for flavor and supplemented with walnuts for texture. The rich mushroom filling is vegan, and the entire dish can easily be made vegan too. Replace vegan puff pastry with a b*tter substitute and caramelized onions in port reduction and a substitution for brushing puff pastry, for example. If you want to prepare ahead of time, sauté the mushrooms and onions ahead of time and store them in the refrigerator, then collect and serve the day you plan to cook the dish. While the wellington is cooking, prepare the port reduction or skip it altogether and serve with cranberry sauce for a tangy touch of sweetness.
4 large portobello mushrooms, each about 3 inches wide (8 to 10 ounces total)
1⁄2 cup plus 5 tablespoons olive oil Kosher salt and pepper
2 pounds mixed mushrooms such as shiitake, oysters, and cremini
4 shallots, finely chopped (about 1 full cup)
6 cloves of garlic, finely chopped
2 tablespoons finely chopped fresh rosemary
1⁄3 cup port or 1 to 2 tablespoons good quality old balsamic vinegar
2 tablespoons of soy sauce
1 tablespoon of fresh thyme leaves
1 cup finely chopped toasted walnuts (about 4 ounces)
ice for cooling

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