Savory and elegant, this Portobello Wellington is perfect for the holidays or a fancy dinner! Earthy mushrooms and rich pecans are a perfect combination for a hearty fall dish.
Ingredients
For the Wellington pastry filling
6 medium Portobello caps
4 cloves garlic
2 tablespoons chopped sage
1 tablespoon dried rosemary, chopped
1 shallot
2 cups pecans
2 tablespoons extra virgin olive oil
1 tablespoon harissa (optional)
Salt and Pepper to taste
1 teaspoon smoked paprika
1 sheet puff pastry dough
For the sweet potato puree
4 sweet potatoes
1 cup cashew milk (see recipe below)
For the cashew milk
1 cup soaked cashews
2 cups water
For the Mushroom Jus:
1 quart vegetable stock
1 oz. dried mushrooms
1 small bunch thyme
¼ cup tamari
Salt and pepper to taste
For the Sautéed Greens:
1 tablespoon olive oil
1 shallot, sliced
2 cloves garlic, minced
1 bunch greens, such as chard or kale
Instructions
For the Wellington filling:
Preheat your oven to 400°F. Remove the gills from the underside of the portobello caps and brush them with olive oil and season with salt and pepper. Place them on a sheet pan and roast them in the oven for 15-20 minutes or until tender, Allow to cool.
Place the shallots, garlic, and rosemary in the food processor and pulse. Remove the shallots mixture and place them in a mixing bowl. In the same food processor, add the nuts and process till crumbly. Transfer the pecans to the mixing bowl and add the olive oil, harissa, salt, pepper and smoked paprika to the bowl. Mix by hand in the mixing bowl until well combined. Set aside until ready to use.
To assemble Wellington:
Thaw 1 sheet of frozen vegan puff pastry, preferably the day before.
Preheat your oven to 350°F.
Lay down 3 mushroom caps in a row lengthwise, top with filling in a line and cover with three more mushrooms, and roll into a "log". Make sure the long seam is on the bottom of the Wellington, and fold the edges under. Transfer to a parchment lined sheet pan. Place the Wellington in the oven.
Bake at 350 degrees for 25-30 minutes and the puff pastry is golden. Allow to cool 10 min. and slice when ready to serve.
For the Mushroom Jus:
Simmer everything together on low heat for 30 minutes and strain through cheesecloth or a fine mesh sieve. Season with salt and pepper to taste
For the sautéed greens:
Sauté greens and shallots in olive oil and wilt with a little mushroom jus. Garnish finished dish with truffle oil if desired.
For the sweet potatoes:
Roast sweet potatoes at 350, for about 45 minutes to an hour, covered. Allow to cool slightly and remove the skins. In a mixer or food processor (or by hand) mash until smooth with the cashew milk and salt.
To serve, add a small amount of the mushroom jus to a bowl, a dollop of the sweet potatoes and a serving of sauteed greens. Top with a slice of the Wellington.
Recipe by Plant Craft at https://www.rachelcarr.com/portobello-wellington/