Mushroom Wellington, by Dianne Wenz

1

ABOUT THE RECIPE:

Serves 6 / Prep time: 15 minutes / Cook time: 55 minutes

DIANNE SAYS: To those of us in the U.S., a pie is a sweet treat with fruit, chocolate, or cream baked into a flakey, cup-shaped crust. But in England, pies tend to be savory, usually made with meat that’s been wrapped in pastry. Beef Wellington is a U.K. favorite, and it’s super easy to veganize using hearty portobellos. I like to make this Mushroom Wellington recipe for holidays and special occasions, and sometimes those special occasions include random Thursdays.

2

INGREDIENTS:

2 tablespoons neutral-flavored vegetable oil, divided
1 yellow onion, diced
2 garlic cloves, minced
6 large portobello mushrooms, stems trimmed, cut into 1-inch thick slices (approx.)
¼ cup dry red wine
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh thyme
½ teaspoon salt
¼ teaspoon black pepper
5 cups loosely packed baby spinach (about 5 ounces)
1 sheet vegan puff pastry

3

INSTRUCTIONS:

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. In a large pan, heat the oil until it shimmers. Add the onion and cook for 5 minutes, until it beings to soften. Add the garlic and mushrooms and cook, stirring often, until the mushrooms begin to soften, about 5 more minutes.
3. Add the wine, vinegar, mustard, rosemary, thyme, salt, and pepper to the pan, and cook, stirring occasionally, until all of the liquid has been absorbed, about 10 more minutes. Add the spinach and cook for another minute or two, until it wilts.
4. Use a rolling pin to roll out the puff pastry so it’s about 9- x 13-inches. Place it on the prepared baking sheet. Spoon the mushroom mixture down the center third. Fold the ends over the mushrooms, and seal the edges by pressing them together. Carefully flip the pastry so that the seam is on the bottom. Use a paring knife to gently score the top of the pastry in a crisscross pattern. Brush the top of the pastry with the remaining oil.
5. Bake in the preheated oven for 30 to 35 minutes, or until golden brown. Set aside to cool for 10 minutes before slicing and serving.

Ingredient Tip: Most brands of puff pastry are vegan, but—as with every kind of packaged food—be sure to read the ingredient label when buying it. Follow the package instructions for thawing before making your Wellington.

Ingredients

Directions

1

ABOUT THE RECIPE:

Serves 6 / Prep time: 15 minutes / Cook time: 55 minutes

DIANNE SAYS: To those of us in the U.S., a pie is a sweet treat with fruit, chocolate, or cream baked into a flakey, cup-shaped crust. But in England, pies tend to be savory, usually made with meat that’s been wrapped in pastry. Beef Wellington is a U.K. favorite, and it’s super easy to veganize using hearty portobellos. I like to make this Mushroom Wellington recipe for holidays and special occasions, and sometimes those special occasions include random Thursdays.

2

INGREDIENTS:

2 tablespoons neutral-flavored vegetable oil, divided
1 yellow onion, diced
2 garlic cloves, minced
6 large portobello mushrooms, stems trimmed, cut into 1-inch thick slices (approx.)
¼ cup dry red wine
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh thyme
½ teaspoon salt
¼ teaspoon black pepper
5 cups loosely packed baby spinach (about 5 ounces)
1 sheet vegan puff pastry

3

INSTRUCTIONS:

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. In a large pan, heat the oil until it shimmers. Add the onion and cook for 5 minutes, until it beings to soften. Add the garlic and mushrooms and cook, stirring often, until the mushrooms begin to soften, about 5 more minutes.
3. Add the wine, vinegar, mustard, rosemary, thyme, salt, and pepper to the pan, and cook, stirring occasionally, until all of the liquid has been absorbed, about 10 more minutes. Add the spinach and cook for another minute or two, until it wilts.
4. Use a rolling pin to roll out the puff pastry so it’s about 9- x 13-inches. Place it on the prepared baking sheet. Spoon the mushroom mixture down the center third. Fold the ends over the mushrooms, and seal the edges by pressing them together. Carefully flip the pastry so that the seam is on the bottom. Use a paring knife to gently score the top of the pastry in a crisscross pattern. Brush the top of the pastry with the remaining oil.
5. Bake in the preheated oven for 30 to 35 minutes, or until golden brown. Set aside to cool for 10 minutes before slicing and serving.

Ingredient Tip: Most brands of puff pastry are vegan, but—as with every kind of packaged food—be sure to read the ingredient label when buying it. Follow the package instructions for thawing before making your Wellington.

Mushroom Wellington, by Dianne Wenz
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