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Portobello Wellington [Vegan]

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It was finally time to plan out a Vegan Dinner Menu to show all you doubters out there – you know who you are – that gourmet vegan is not only possible , but can stand up to its non-vegan counterparts. This dish is earthy, naturally sweet and full of flavor. Make this for your next dinner party and you will be sure to impress your friends.

Portobello Wellington [Vegan]

This Recipe is :

Dairy Free Vegan

Serves

4

Cook Time

85

Ingredients

  • 4 Portobello mushrooms
  • 1 sheet vegan puff pastry
  • 3 1/2 ounces Shiitake mushrooms
  • 1 cup White Button mushrooms
  • 2 cups baby spinach
  • 3 small shallots, peeled and roughly chopped
  • 3 garlic cloves, peeled and roughly chopped
  • 2 sprigs fresh tarragon, stemmed
  • 6 Red potatoes, cut into 1/2-inch pieces
  • 1 tablespoon minced fresh parsley
  • 8 ounces of baby carrots
  • 1/2 cup red wine
  • 1 3/4 cups low-sodium vegetable stock
  • 3 teaspoons vegan butter
  • 2 tablespoon date syrup
  • 1/4 teaspoon pure vanilla extract
  • 2 pinches of freshly ground black pepper
  • 1 teaspoon olive oil

Preparation

To Make the Roasted Potatoes:

  1. Preheat oven to 400°F.
  2. Combine potatoes, olive oil, 1/4 cup vegetable stock, fresh parsley, and black pepper in a small oven-safe baking dish or roasting pan and toss to coat potatoes. Roast 40 minutes or until tender and golden brown. Add extra vegetable stock if needed and stir occasionally to prevent sticking/burning.

To Make the Duxelles:

  1. Add spinach, Shiitake, White Button mushrooms, shallots, garlic, and tarragon to a food processor and pulse until finely chopped. Add 2 teaspoons vegan butter to a large sauté pan and set over medium heat.
  2. 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.

To Make the Glazed Baby Carrots:

  1. Combine 1 tablespoon date syrup, vanilla and 1/3 cup vegetable stock in a small bowl, stir to combine. Melt 1 teaspoon vegan butter to a large sauté pan over medium heat.
  2. 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.

To Make the Portobello Mushrooms:

  1. Gently scrape gills from Portobello mushrooms with a spoon. Place mushrooms on a baking tray lined with parchment paper or non-stick baking mat. Bake in preheated oven for 10 minutes, then set aside. Cut pastry sheet into four equal parts.
  2. Using a spoon, cover each mushroom with a layer of duxelles (make sure to fill the back cavity of the mushroom with the duxelles).
  3. Place a mushroom in the center of each pastry sheet, cavity side up. Fold 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 a baking tray lined with parchment paper or non-stick baking mat.
  4. Bake mushrooms in the oven until pastry is golden brown for 20-25 minutes.

To Make the Red Wine Sauce:

  1. Preheat oven to 400°F.
  2. Combine 1/2 cup red wine and 1 cup vegetable stock in small saucepan. Simmer uncovered for 20 minutes. Stir in 1 tablespoon date syrup and set aside. Reheat on low right before serving and drizzle over wellingtons.

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AUTHOR & RECIPE DETAILS


photo

Jennifer Strohmeyer is the author and photographer of Pure Thyme, a blog that shares her passion for pure food, that is simple and delicious. She also hopes to inspire you to have fun, live well, find balance and embrace a more holistic lifestyle. An award-winning recipe developer, her goal is to make a healthy diet so easy and delicious to follow that the whole family can incorporate it into their lives. Jennifer lives in Georgia with her husband and three children. You can follow her adventures at purethyme.com.


 

 

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22 comments on “Portobello Wellington [Vegan]”

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Sally Naveh
3 Years Ago

must try this!


Reply
Imogene King
3 Years Ago

Arnold Grunte


Reply
Jana Leland
3 Years Ago

good GOD Almighty--that mushroom looks utterly GORGEOUS!


Reply
Cindy Pfeffer
3 Years Ago

Nice recipe. I printed it to try soon. Yum!


Reply
Debbie Faulkner
3 Years Ago

Yum


Reply
Rebecca Inaz
3 Years Ago

This looks delicious!


Reply
Tony Potts
3 Years Ago

Will never happen


Reply
Dasha Tvoye
05 Jan 2014

I beg to differ. Positive foot forward Tony. Better than any dead carcass, I can assure you.Try it. You shall be amazed at your new positive outlook on life and love, not to mention your very own health.

Donna Ryland Kohn
3 Years Ago

I have made this quite a few times and it's always a hit!


Reply
Justina
19 Nov 2016

Donna, what diameter (across) are you portobellos? We are used to very large portobellos and this appears to need smaller portobelloas? How larger across are yours? Thanks!

Danielle Jackson
3 Years Ago

Can I use regular maple syrup in place of the date syrup?


Reply
JosefineAnne Gobreville
05 Jan 2014

Yes, I've done that.

Ruth Mahalia
05 Jan 2014

Oh good, I was wondering what to sub for the date syrup.

Cara Taran Petricca
3 Years Ago

Oh man.


Reply


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