With the scent of fall in the air (yes, even in Santa Barbara), I can’t help but turn to the savory side of cooking. You know, those hearty dishes that warm our tummy and delight our palate! I’d like to share a wonderful recipe for Vegan Portobello Wellington. Unlike the typical “Beef Wellington,” this is stuffed with a portobello mushroom, and it’s incredibly tasty.
I came across this wonderful recipe on another blog site, and I just had to share! Virtually Vegan Mama has some amazing recipe’s! Check it out:
INGREDIENTS FOR PORTOBELLO MUSHROOM, CARROTS AND POTATOES:
4 portobello mushrooms
1 sheet vegan puff pastry (your local health food store should carry this)
3 1/2 ounces of shiitake mushrooms
1 cup white button mushrooms
2 cups baby spinach
3 small shallots, peeled and roughly chopped
3 cloves garlic, peeled and roughly chopped
2 sprigs fresh tarragon, stemmed
7-8 gold Yukon potatoes, cut into 1/2 inch pieces
1 sprig rosemary, finely chopped
8 ounces baby carrots
1/2 cup red wine
1 3/4 cup organic vegetable stock
3 tsp. of Earth Balance Vegan Buttery Sticks
2 tbsp. of date syrup
1/4 tsp. of pure vanilla extract
2 pinch of freshly ground black pepper
1 tsp. of olive oil
LET’S GET COOKING!
Preheat oven to 400 degrees F.
For the Red Wine Sauce: Combine 1/2 cup red wine and 1 cup vegetable stock in small saucepan. Simmer uncovered for 20 minutes. Stir in 1 tbsp date syrup and set aside. Reheat on low right before serving and drizzle over portabello wellington.
To make the Duxelles: In a food processor, put the spinach, shiitake, button mushrooms, shallots, garlic, and tarragon and pulse until finely chopped. Set aside.
Take 2 teaspoons of Earth Balance Butter to a large sauté pan and set over medium heat. Add the mushroom mixture, 1/4 cup vegetable stock and sauté for 10 minutes until most of the liquid has evaporated. Season with a pinch of black pepper and set aside to cool.
For the Portabello Mushrooms: Gently scrap gills from Portobello mushrooms with a spoon. Place mushrooms on baking tray lined with parchment paper or non-stick baking mat. Bake in preheated oven for 10 minutes, set aside. Cut pastry sheet into 4 equal parts. Using a spoon, cover each mushroom with a layer of duxelles (make sure to fill the back cavity of the mushroom with the duxelles). Place a mushroom in center of each pastry sheet, cavity side up. Fold the pastry around the mushrooms and enclose entirely, press down lightly with fingers to make sure it is sealed completely. Place mushrooms, with folded side down, on baking tray lined with parchment paper or non-stick baking mat. Drizzle olive oil over the top.
Bake mushrooms in oven until pastry is golden brown for 20-25 minutes.
For the Red Wine Reduction: Combine 1/2 cup red wine and 1 cup vegetable stock in small saucepan. Simmer uncovered for 20 minutes. Stir in 1 tbsp date syrup and set aside. Reheat on low right before serving and drizzle over portabello wellington.
SIDE DISH SUGGESTIONS:
Maple Syrup Glazed Baby Carrots with Maple Syrup:
Combine 1 tbsp date syrup, vanilla and 1/3 cup vegetable stock in small bowl, stir to combine. Melt 1 tsp. Earth Balance butter to a large sauté pan over medium heat. Add carrots and sauce; simmer on medium heat until carrots are cooked through about 20 minutes. Deglaze the pan with more vegetable stock if needed.
Roasted Yukon Gold Potato’s with Rosemary
Dice up 7-8 peeled potatoes and place in a bowl. Finely chop 1-2 sprigs of fresh rosemary and add to the potatoes. Pour in 1/4 cup olive oil, and salt and pepper to taste. Bake at 400 degrees for approximately 40 minutes until tender and browned.
SERVE WITH A GREEN SALAD, AND SOME WHITE WINE, AND YOU HAVE A LOVELY SAVORY MEAL THAT’S PERFECT FOR HOLIDAY ENTERTAINING!
Brittany resides in beautiful Santa Barbara, California, and may be contacted for events, private parties, weddings, cooking classes, and craft and catering services via her website: