Vegan Mushroom Recipe Christmas Dinner For Beginner – My Mushroom Wellington is a firm Christmas Favorite. Not just with me, but you, my lovely readers.
I first published this dish wellington recipe back in 2015, and that I felt that the old and embarrassing photos deserved an upgrade. So a little history about how this recipe came to be.
Back in 2015, I had been asked by the Australian Mushroom Growers Association to combine their Mushroom Masters Tournament of Taste. The Tournament of Taste was an annual rivalry between pick Australian, Canadian and US bloggers who shared delicious recipes with mushrooms since the vital ingredient.
I racked my mind for a little while over what to create, when one day (I think after seeing a cooking show on tv) I stumbled upon a beef wellington and believed wonderfully meaty portobello mushrooms could superbly fit.
So my Mushroom Wellington was born and it just so happens that it went on to win!
Additionally, it went on to come to the absolute hottest recipe on the site.
I’ve slightly updated my vegetable wellington recipe (only slightly) to make it dairy-free, provided I can’t tolerate dairy very well nowadays.
The key to a deliciously juicy yet smoky Mushroom Wellington would be to tap everything dry and make sure it is freezing before wrapping it in your vegan puff pastry.
Skip this step, and your own toenails is not merely going to become soggy, but it will also tear if you try to wrap up your wellington. Can’t locate a good quality vegan puff pastry? You can locate my vegan puff pastry recipe .
You need 3 to 4 large portobello mushrooms to get this particular recipe. Try to pick mushrooms that are about precisely the same diameter, so you don’t end up with a lumpy, bumpy portobello wellington.
The mushrooms are then layered with cooked baby spinach (chard works well here also ) and caramelized onions. A tip here, don’t use store-bought caramelized onions since they’re much too sweet for this recipe.
Take the opportunity to slowly cook your onions, and you will be rewarded with the most delicious flaky and golden vegetarian wellington conceivable.
Are you looking for the perfect side dish to get your own Mushroom Wellington?
Look no farther than my Crispy Roast Potatoes! Golden, crunchy and spiked with herbs these sausage are nothing short of addictive. So make additional as they will disappear fast!
- Four large portabello mushrooms stalks cleaned and trimmed
- Three large onions peeled and chopped
- Three tbs olive oil
- 300 g baby spinach (10 1/2 ounce )
- Four sprigs of thyme leaves picked
- One vegan puff pastry
- One tbs dijon mustard
- salt and pepper to taste
VEGAN EGG WASH :
- One tbs aquafaba (chickpea water)
- One tbs almond or cashew milk
- 1 tsp neutral flavoured oil
- 1/2 tsp maple syrup or brown rice syrup
- Place a large frying pan over a low to medium-low heat. Insert the 1 /2 tbs of olive oil followed by onion and reduce heat to low. Season with pepper and salt and cook, sometimes stirring, for 15 to 20 minutes, until the onions are golden brown. Keep a watch out for the onions to be certain they don’t grab.
- Remove the onions in the pan and return the pan to the heat. Add the baby spinach and cook until wilted. Eliminate in the baby spinach from the pan and leave to cool. Add the remaining olive oil and place the mushrooms, down top. Cook until lightly golden (about 5 minutes) before turning and cooking for a further 5 minutes or till golden. Remove from the heat, and drain on paper towel up as they will discharge a great deal of liquid since they cool. Transfer the onions, mushrooms and lettuce to the refrigerator and cool completely. Put a sheet of paper on the baking tray and then place the puff pastry sheet . Spread half the caramelized onions over the center third of the pastry, making sure to leave an extra 2cm (3/4 inch) border in the edge of the cake. Top with half of the baby spinach. Distribute the dijon mustard within the mushrooms and season well with pepper and salt. Put the mushrooms on top of the spinach. Top the mushrooms with thyme as well as the rest of the baby onions and lettuce.
- Very carefully roll the pastry over the cap of the mushroom mixture until you’ve got a log. Press down to seal the edges. Roll over the record so the seam is facing the bottom.
- To make the dish egg scrub whisk all the ingredients together in a bowl. Very lightly coat with the vegan egg wash. Place the pastry in the freezer for 10 minutes before repeating with another coating of dish egg wash and hammering the cake for a further 10 minutes.
- Set the pastry back on the baking sheet and then tray and set in the oven for 30 to 35 minutes, or until golden and flakey.
The mushroom wellington is best eaten as soon as it comes from the oven as the pastry will begin to soften as the mushrooms release their juices as they cool. Check out my vegan puff pastry recipe if you want to make your own. I have even included a step by step video to assist you through the procedure. My crunchy roast potatoes are a wonderful accompaniment for this dish. Find the recipe for my roast potatoes here
Calories: 554kcal | Carbohydrates: 47g | Protein: 10.9g | Fat: 37g | Vitamin A: 2000IU | Vitamin C: 47mg | Iron: 4.9mg