Mother Earth Living

Mushroom Wellington Recipe

Makes 2 Wellingtons; serves 10 to 12.

Finding plant-based main dishes for a holiday meal like Thanksgiving can be a serious challenge! It turns out that replacing the ham or turkey was trickier than we thought when we first tackled a vegan Thanksgiving. We played around with a few ideas and finally fell head over heels in love with this dish that Jillian created — she seriously knocked it out of the park! This veggie Wellington is packed with goodness, super hearty, and absolutely craveable, and it had all of our meat-eating family members begging for more (not an easy thing, for the record). To top it off, the filling can be prepared a day in advance. It is as close to perfect as they come.

Ingredients

Potato Mixture

  • 3 tablespoons (45 mL) vegan butter or extra-virgin olive oil
  • 2 cups (500 mL) peeled and finely chopped white or red potatoes (2 large potatoes)
  • 2 cups (500 mL) peeled and finely chopped carrots (3 to 4 large carrots)
  • 1 cup (250 mL) finely chopped
  • celery (3 to 4 stalks)

Mushroom Mixture

  • 1/4 cup (60 mL) vegan butter
  • 2 cups (500 mL) finely chopped yellow onion (1 large onion)
  • 4 cloves garlic, crushed
  • 4 cups (1 L) finely chopped white and/or brown mushrooms (about 1 pound/450 g)
  • 1 tablespoon (15 mL) beef-flavoured concentrated vegetarian stock
  • 1/2 cup (125 mL) red wine (we use merlot)
  • 2 teaspoons (10 mL) chopped fresh thyme
  • 2 teaspoons (10 mL) finely chopped fresh sage
  • 1-1/2 cups (375 mL) panko crumbs salt and pepper

For assembly

  • 2 sheets (10- × 15-inches/25 × 38 cm each) vegan puff pastry, thawed (from a block of puff pastry)
  • 2 tablespoons (30 mL) melted vegan butter or extra-virgin olive oil
  • 4 to 6 sprigs fresh thyme, for garnish

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. Make the Potato Mixture. In a large nonstick frying pan, melt the vegan butter over medium-low heat. Add the potatoes and cook, stirring, until softened, about 5 minutes. Add the carrots and celery and cook, stirring occasionally, until the vegetables are soft, about 10 minutes. Remove from the heat and scrape the mixture into a medium bowl.
  3. Make the Mushroom Mixture. In the same frying pan, melt the vegan butter over medium heat. Add the onions and cook until soft and translucent, about 4 minutes, stirring occasionally. Add the garlic and mushrooms and continue to cook, stirring occasionally, until the mush- rooms soften, 3 to 5 minutes. Add the concentrated vegetarian stock, red wine, thyme, and sage. Cook until the wine is reduced by half.
  4. Add the mushroom mixture to the potato mixture. Stir in the panko crumbs and season with salt and pepper. (The filling can be made 1 day ahead. Keep in the fridge, covered.)
  5. Assemble the Mushroom Wellington. Arrange one sheet of puff pastry on a work surface with the long side facing you. Spoon half of the vegetable mixture lengthwise across the lower-half of the pastry, leaving a 2- to 3-inch (5 to 8 cm) border, pressing the mixture together with your hands to form a roll. Fold the sides of the pastry over the filling, then roll it up, starting at the end closest to you. Repeat with the second Wellington.Place the Wellingtons on the prepared baking sheet, leaving space between them. Lightly brush the Wellingtons with the melted vegan butter. Bake until golden brown, 25 to 30 minutes.
  6. Transfer the Wellingtons to a long plate or a platter and garnish with the fresh thyme sprigs. To serve, cut into thick slices using a large, sharp knife

More from Fraiche Food, Full Hearts:

Cover courtesy of Penguin Random House Canada


Excerpted from Fraiche Food, Full Hearts: A Collection of Recipes for Every Day and Casual Celebrations by Jillian Harris and Tori Wesszer. Copyright © 2019 by Jillian Harris and Tori Wesszer. Photography copyright © 2019 by Janis Nicolay. Published by Penguin Canada, an imprint of Penguin Random House LLC. Reproduced by arrangement with the Publisher. All rights reserved.

  • Published on Oct 8, 2019
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