Christmas Dinner: Mushroom Wellington

on
Monday, January 1, 2018


This Holiday Season I wanted to make main dishes and sides that were different and out of the traditional vegan repertoire of Tofurky and roasted vegetables (though I did make a few roasted veggies....wups).  Tofurky is grand, and I made a great Tofurky Hassleback Ham, but a diet full of soy based foods and meat replacements isn't great for you, and eating one meat replacement after another can weigh on you (literally).  So as a test of my skills and a desire to eat something traditional yet not, I decided on Mushroom Wellington.

This dish, of course, is inspired by Beef Wellington.  Traditionally this would consist of a filet coated with paté and wrapped in pastry.  Most people will connect the name of this dish to the Duke of Wellington, who was responsible for defeating Napoleon in the Battle of Waterloo in 1815, but alas, there is no connection other than the name.  The Duke was actually not a big fan of food in general. Of course he ate, but didn't really care about what or how.  Truth is, no one knows where this dish came from. Meat cooked in pastry has been a staple of English cuisine for some time, but there is no mention of the name "Beef Wellington" until 1939 in the Oxford Dictionary.  Some thing it is a revision of a similar French dish, to rebrand it as patriotic for the English kitchen.

Ingredients:
Puff pastry (I use a brand that comes with two sheets, which is perfect for this recipe)
2 portabella mushrooms (of similar size....you don't want a lumpy Wellington)
2 medium carrots, chopped
2 large white onions, diced
2 handfulls of baby spinach
dijon mustard, enough to coat top of mushrooms (see photos)
thyme leaves

olive oil
splash of red wine
splash of liquid aminos
salt and pepper to taste
enough butter to brush the top of the Wellington

In a large pan, heat your olive oil to medium and add the onions.  Reduce heat to low and sauté until transparent.  Add in the carrots and cook until flavors are mingled.  Add in the red wine and liquid aminos and sauté until the wine is reduced.  Remove from heat and set aside.

In the same pan, add olive oil and brown the mushrooms on both sides, seat aside on paper towels to catch the juiced the mushrooms will release as they cool.

Again, in the same pan, toss spinach with a teeny bit of olive oil until wilted.  Remove from heat and set aside.


Preheat oven to 400 degrees and lightly butter your roasting pan. Then roll out one sheet of the  puff pastry and spoon the onions and carrots on top.  Place the mushrooms side by side and top with spinach, then the dijon.  Sprinkle the thyme leaves on the top and season with salt and pepper.  Roll the second layer of puff pastry on top and pinch the sides together with a fork.  Score the top in a crisscross patter (making sure not to go all the way through).  Brush with butter and pop in the oven.  Your Wellington will be ready in about 30 to 35 minutes, when it is golden brown on top (make sure not to burn the bottom).  It is best served immediately.  Slice and serve with mashed or roasted potatoes for a perfectly English Christmas dinner.


1 comment on "Christmas Dinner: Mushroom Wellington"
  1. This is really mouth watering, simple, and must try breakfast recipe. I really loved this very much. Thank you so much for sharing this here. I will definitely try these recipes this weekend for sure and will surely share my opinion about this very soon. Keep posting such healthier and must try recipes. My blog

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