Portobello Wellington
Author: 
Cuisine: Vegan
 
Ingredients
For the grilled Portobello mushrooms
  • 6 Portobello caps, marinated in olive oil, garlic,
For the Wellington pastry filling
  • 4 cloves Garlic
  • 2 Tablespoons chopped sage
  • 1 shallot
  • 1 Tablespoon dried oregano
  • 2 cups pecans
  • 2 Tablespoons evoo
  • 1 Tablespoon harissa
  • Salt and Pepper to taste
  • 1 teaspoon smoked paprika
For the wrapper:
  • 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
  • ΒΌ cup tamari
  • Salt and pepper to taste
For the Sauteed Greens:
  • olive oil
  • 1 shallot
  • 2 cloves garlic
  • 1 bunch greens, such as chard or kale
Instructions
For the Mushroom Jus:
  1. Simmer for 30 minutes and strain through cheesecloth. Season with salt to taste
For the sauteed greens:
  1. Saute greens and shallots in olive oil and wilt with a little mushroom jus. Garnish finished dish with truffle oil
For the sweet potatoes:
  1. 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.
For the Wellington:
  1. Grill portobellos until tender or roast 5 Minutes
  2. Pulse shallots garlic and sage in the food processor, remove and add the nuts and process till crumbly. Mix everything by hand in a mixing bowl.
To assemble Wellington:
  1. Thaw 1 sheet of frozen vegan puff pastry.
  2. Lay down 3 mushroom caps in a row, top with filling in a line and cover with three more mushrooms, and roll into a log.
  3. Bake at 350 degrees for 25-30 minutes and the puff pastry is golden. Allow to cool 10 min. and slice.
  4. To serve, add a small amount of the mushroom jus (recipe page 16) 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/