Juicy mushrooms take heart stage on this vegan mushroom wellington – a enjoyable spin on the basic beef wellington.
My Mushroom Wellington is a agency Christmas favourite. Not simply with me, however you, my great readers.
I first printed this vegan wellington recipe all the best way again in 2011, and the recipe stays the identical immediately, however with some a lot wanted new pictures!
So somewhat historical past about how this recipe got here to be. Again in 2011, I used to be requested by the Australian Mushroom Growers Association to hitch their Mushroom Masters Match of Style. (Sure, that may be a actual factor.)
The Match of Style was an annual competitors between choose Australian, Canadian and US bloggers who shared scrumptious recipes with mushrooms as the important thing ingredient.
Do not forget to take a look at my Vegan Thanksgiving Cookbook for extra scrumptious vacation recipes concepts which are match for a vacation feast!
I racked my mind for some time over what to make, when in the future (I believe after seeing a cooking present on television) I got here throughout a beef wellington and thought splendidly meaty portobello mushrooms would splendidly match.
So my Mushroom Wellington was born and it simply so occurs that it went on to win the competitors! It additionally went on to turn into THE hottest recipe on this meals weblog.
I’ve barely up to date my vegetable wellington recipe (solely barely) to make it dairy free, given I can not tolerate dairy very properly lately. And it simply so occurs that now makes it a vegan mushroom wellington too!
Useful Suggestions
The key to a deliciously juicy but flaky Mushroom Wellington is to pat all the things dry and ensure it’s fully chilly earlier than wrapping it in your vegan puff pastry.
Skip this step and your pastry isn’t solely going to be soggy, it can tear whenever you attempt to wrap up your wellington.
Cannot discover a good high quality vegan puff pastry? You’ll find my vegan puff pastry recipe right here.
You need 3 to 4 giant portobello mushrooms for this recipe. Attempt to choose mushrooms which are about the identical diameter so you do not find yourself with a lumpy bumpy portobello wellington.
The mushrooms are then layered with cooked child spinach (chard works properly right here too) and caramelized onions.
One other tip right here, do not use retailer purchased caramelized onions as they’re far too candy for this recipe.
Take the time to slowly prepare dinner your individual onions and you will be rewarded with essentially the most scrumptious flaky and golden vegetarian wellington conceivable.
In search of the good facet dish for my Mushroom Wellington? Look no additional than my Crispy Roast Potatoes! Golden, crunchy and spiked with herbs these potatoes are nothing wanting addictive. So make additional as they may disappear quick!
Do not forget to take a look at my Vegan Thanksgiving Cookbook for extra scrumptious vacation recipes concepts which are match for a vacation feast!
Only for enjoyable here is one of many unique photographs from again in 2011. 🙂 The photograph simply did not do the recipe justice. Did it?
And should you’re loving this vegan mushroom wellington, remember to take a look at my different meatless wellington recipes – this vegan vegetable wellington and this vegan beet wellington!
📖 Recipe
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Elements
- 4 giant portobello mushrooms, stalks trimmed and cleaned
- 3 giant onions, peeled and chopped
- 3 tbs olive oil
- 10 oz child spinach, 300g
- 4 sprigs recent thyme leaves, picked, stems discarded
- 1 vegan puff pastry
- 1 tablespoon Dijon mustard
- salt and pepper, to style
VEGAN EGG WASH
- 1 tablespoon aquafaba (chickpea water), see notes
- 1 tablespoon almond milk, or cashew milk
- 1 teaspoon avocado oil, or different impartial flavored oil
- ½ teaspoon maple syrup, or brown rice syrup
Directions
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Place a big frying pan over a low to medium-low warmth. Add the 1 /2 tablespoon of olive oil, adopted by onion and scale back warmth to low. Season with salt and pepper and prepare dinner, stirring sometimes, for 15 to twenty minutes, till the onions are golden brown. Control the onions to verify they do not persist with the pan.
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Take away the onions from the pan and return the pan to the warmth. Add the infant spinach and prepare dinner till wilted. Take away from the infant spinach from the pan and go away to chill.
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Improve the warmth to medium-high and return the pan to the warmth. Add the remaining olive oil and place the mushrooms, prime facet down. Cook dinner till frivolously golden (about 5 minutes) earlier than turning over and cooking for an extra 5 minutes or till golden. Take away from the warmth, and drain on paper towel prime facet up as they may launch loads of liquid as they cool. Switch the onions, spinach and mushrooms to the fridge and funky fully.
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Preheat the oven to 400°F (200°C). Place a sheet of parchment paper on the baking tray after which place the puff pastry sheet on prime. Unfold half the caramelized onions over the center third of the pastry, ensuring to go away an additional ¾ inch (2 cm) border on the fringe of the pastry. High with half of the infant spinach. Unfold the Dijon mustard over the mushrooms and season properly with salt and pepper. Place the mushrooms on prime of the spinach. High the mushrooms with thyme and the remaining child spinach and onions.
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Very fastidiously roll the pastry excessive of the mushroom combination till you have got a log. Press right down to seal the perimeters. Roll over the log in order that the seam is dealing with the underside.
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To make the vegan egg wash whisk all the components collectively in a bowl. Very frivolously coat with the vegan egg wash. Place the pastry within the freezer for 10 minutes earlier than repeating with one other layer of vegan egg wash and freezing the pastry for an extra 10 minutes.
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Place the pastry again on the baking sheet and bake within the oven for 30 to 35 minutes, or till golden and flaky.
Notes
The mushroom wellington is finest eaten as quickly because it comes out of the oven because the pastry will begin to soften because the mushrooms launch their juices as they cool.
Try my vegan puff pastry recipe if you would like to make your individual. I’ve even included a step-by-step video that will help you by the method 🙂
My crunchy roast potatoes are a beautiful accompaniment to this dish. Discover the recipe for my roast potatoes here.
Diet (estimated per serving)
Energy: 517kcalCarbohydrates: 45gProtein: 10gFats: 35gSaturated Fats: 8gSodium: 272mgPotassium: 926mgFiber: 6gSugar: 8gVitamin A: 7080IUVitamin C: 31mgCalcium: 117mgIron: 4mg
Did you make this recipe?
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In search of extra vegan mushroom recipes? Listed here are a few of my favourites:
