Friday, January 27, 2012

Mushroom Wellington

Let me start by telling you that I know this is not really a Wellington.  I have had Wellington on the brain for a little while now.  A Twitter pal recently made a Wellington and I guess that is what got me thinking about it.  His was quite fancy and appeared to be a lot of work: home made puff pastry wrapped around home made seitan with  "duxelle" and "prosciutto".



Mine is not nearly as fancy and came together easily, which worked out well since I had spent the day working and needed to get something together rather quickly. Plus, truth be told, I don't really like seitan. Perhaps I am the only vegan on earth that does not swoon over the stuff but it just isn't my thing. Don't get me wrong- I will eat it but I won't go out of my way for it.



I decided to keep my Wellington simple. It was wonderfully flavorful and a big hit with Mr. Meat and Potatoes! I think I will have the leftover for lunch tomorrow which is really saying something because I am not necessarily known for eating leftovers.



Mushroom Wellington

1 sheet puff pastry (I used Pepperidge Farm)
3 tbsp olive oil, divided
1 russet potato, sliced thin
8 oz cremini mushrooms, chopped
5 oz shitake mushrooms, chopped
1 clove garlic, minced
3 kale leaves, chopped
1/2 cup parsley, chopped
2 tbsp thyme, chopped
1 tbsp sesame seeds
1 tsp onion powder
1 tbsp non dairy milk (I used So Delicious Unsweetened Coconut)
Salt and Pepper to taste

Preheat oven to 375 degrees.

On a baking sheet lined with foil lay the potato slices in a single layer and drizzle with 1 tablespoon of olive oil, salt and pepper.  Roast for 20 minutes until soft.

While the potatoes are roasting, in a saute pan over medium heat 1 tablespoon of olive oil, the mushrooms, garlic and kale.  Season with salt and pepper.  Saute until the mushrooms are tender and then add parsley and thyme.  Cook a few minutes longer and remove from the heat.

Remove the potatoes form the oven.  Place a puff pastry sheet on a lightly greased baking pan.  Place a single layer of potatoes on the puff pastry sheet. Leave room around the edges so that the potatoes cover about 2/3 of the puff pastry sheet.  Add the mushroom mixture over the potatoes and top with another layer of  potatoes.

Fold the puff pastry over the mushrooms and potatoes and press to seal across the top. Be sure to also seal  the outer edges of the short side of the puff pastry.  You will end up with something that looks like a loaf of bread.  Gently flip or roll the loaf over so that the seam is on the bottom.

In a shallow dish mix the remaining tablespoon of olive oil and non dairy milk with a whisk.  Lightly brush the top of the loaf with this mixture and then sprinkle the onion powder and sesame seeds on the top.

Bake at 375  degrees for 35 minutes until puff pastry is golden brown.

Allow to cool for about ten minutes before slicing and serving.

23 comments:

  1. Lee, you are ridiculously awesome! How you come up with all these mouth watering recipes I don't know. Yumfest! I want some asap! :) Sharon

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  2. There are no animal products in the puffy pastry?

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    1. No, the puff pastry from Pepperidge Farm is miraculously vegan!

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  3. Great recipe! This sounds very easy. I've always found wrapping with puff pastry and phyllo to be a little daunting but will be trying this one soon.

    I don't like seitan very much either -- something about the texture I just can't seem to find myself enjoying it, despite trying many times. You're not alone!

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    1. It is good to know I am not alone :) As for phyllo and puff pastry, I have found it to be pretty forgiving even when goes into the oven is not too pretty. Seems that what comes out always is!

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  4. Yummy! I wanna make this tonight!

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  5. This sounds marvelous. Wonder if I can get a gluten free puff pastry. Trying gf to see if it lessens seasonal allergies, but really want to make this.

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    1. Were you able to find a gluten free puff pastry? I have never heard of one but that does not mean they do not exist!

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  6. I made this last night and it was pretty delicious. I didn't use the non-dairy milk, sesame seeds or kale. I used a bag of spinach instead of the kale and it worked out really well. My husband even asked for seconds! Thank you!

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    1. So glad you both liked it! Spinach is a great sub for kale!

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  7. Wow this is awesome and I can't wait to make this!

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    1. I hope you enjoy it as much as we did! It was great!

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  8. Your mushroom wellington came out beautiful! I can't wait to make this.

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  9. I want to make this for xmas for my family that is veg, but there are other diet restrictions as well. Any ideas on what to use instead of potatoes or the greens? Can't use either whatsoever...

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    1. Hi! I think you could substitute the potato with thinly sliced cauliflower treated the same way. As for the greens maybe some broccoli boiled or steamed until very tender? Honestly, I think you could forgo the greens and just up the mushroom a bit, and it would be fine. Please let me know what you decide to do and how it works out!

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  10. This was so GOOD! Thanks for a great recipe!

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  11. Nope. Not a Seiten fan. This looks awesome. Wonder if it would mess up the pastry to make it a bit creamier, like with some vegan sour cream?

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    1. I don't think it would mess it up at all. If you try that please let me know the result.

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  12. Nope. Not a Seiten fan. This looks awesome. Wonder if it would mess up the pastry to make it a bit creamier, like with some vegan sour cream?

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