Mushroom Wellington
Mushroom Wellington It's a classy and impressive dish, a plant-friendly version of the classic Wellington! The filling is a mixture of various types of finely chopped mushrooms, cooked with onions, spices, and nuts until the texture is dense and deeply savory, then wrapped in a crispy pastry skin. Without meat or animal products, when cut, the outer skin is crispy golden while the inside is soft, fragrant with spices and the natural savory taste of mushrooms. Perfect for a main course at a special occasion, special dinner, or holiday!
Shared by Reina
Time
70 min
Serves
4
Difficulty
medium
🛒 Ingredients
- 400 grams of mixed mushrooms (button mushrooms, oyster mushrooms, shiitake mushrooms), roughly chopped then mashed partially.
- One onion, finely chopped
- 2 cloves garlic, chopped
- 50 grams of roasted chopped cashew nuts/sesame seeds
- 2 tablespoons vegetable breadcrumbs
- 1 tablespoon nutritional yeast
- One tablespoon of vegetable soy sauce
- 1/2 teaspoon Thyme, black pepper, salt to taste
- 2 tablespoons olive oil/vegetable butter
- One sheet of ready-to-use pastry (make sure it's vegetable-based)
- A little vegetable milk for brushing on the surface
👩🍳 Instructions
- 1
Make the filling: heat the oil, saute the onion and garlic until fragrant. Add the mushrooms and cook until the water evaporates and they wilt. Add the remaining filling ingredients and stir until combined. Remove from heat and let cool completely.
- 2
Wrap: Form a long strip of filling in the center of the pastry sheet. Fold the edges together tightly, sealing the edges with a little water. Turn the seams face down.
- 3
Bake: Brush the surface with vegetable milk, making thin diagonal lines with a knife. Bake at 190°C for 35 minutes or more, until the skin is crispy.
- 4
Serve: let stand for 5 to 10 minutes before cutting, serve warm!