Juicy mushrooms take middle 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 way in which again in 2011, and the recipe stays the identical right this moment, however with some a lot wanted new images!
So just a little 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 affix their Mushroom Masters Event of Style. (Sure, that could be a actual factor.)
The Event of Style was an annual competitors between choose Australian, Canadian and US bloggers who shared scrumptious recipes with mushrooms as the important thing ingredient.
Remember to take a look at my Vegan Thanksgiving Cookbook for extra scrumptious vacation recipes concepts which can be match for a vacation feast!
I racked my mind for some time over what to make, when at some point (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 develop 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 effectively today. 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 every thing dry and ensure it’s fully chilly earlier than wrapping it in your vegan puff pastry.
Skip this step and your pastry is just not solely going to be soggy, it’ll tear once you attempt to wrap up your wellington.
Cannot discover a good high quality vegan puff pastry? Yow will discover my vegan puff pastry recipe right here.
You need 3 to 4 giant portobello mushrooms for this recipe. Attempt to decide mushrooms which can be 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 effectively 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 personal onions and you will be rewarded with probably the most scrumptious flaky and golden vegetarian wellington conceivable.
On the lookout for the excellent aspect 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 further as they may disappear quick!
Remember to take a look at my Vegan Thanksgiving Cookbook for extra scrumptious vacation recipes concepts which can be match for a vacation feast!
Only for enjoyable here is one of many unique pictures from again in 2011. 🙂 The picture simply did not do the recipe justice. Did it?
And if you happen to’re loving this vegan mushroom wellington, be sure you 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 contemporary 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 often, for 15 to twenty minutes, till the onions are golden brown. Control the onions to verify they do not stick with the pan.
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Take away the onions from the pan and return the pan to the warmth. Add the newborn spinach and prepare dinner till wilted. Take away from the newborn spinach from the pan and depart 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, high aspect down. Cook dinner till frivolously golden (about 5 minutes) earlier than turning over and cooking for an additional 5 minutes or till golden. Take away from the warmth, and drain on paper towel high aspect up as they may launch a variety 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 high. Unfold half the caramelized onions over the center third of the pastry, ensuring to depart an additional ¾ inch (2 cm) border on the fringe of the pastry. Prime with half of the newborn spinach. Unfold the Dijon mustard over the mushrooms and season effectively with salt and pepper. Place the mushrooms on high of the spinach. Prime 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’ve gotten 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 the entire elements 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 additional 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.
Take a look at my vegan puff pastry recipe if you would like to make your personal. I’ve even included a step-by-step video that will help you by the method 🙂
My crunchy roast potatoes are an exquisite 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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On the lookout for extra vegan mushroom recipes? Listed below are a few of my favourites:
