Portobello Wellington

Pastry Filling

  • 4 cloves Garlic
  • 1 shallot
  • 2 Tablespoons chopped sage
  • 1 Tablespoon dried oregano
  • 1 teaspoon smoked paprika
  • 2 cups pecans or walnuts (or combinations)
  • 1 can white beans, drained and pureed (save liquid from beans (aquafaba) for later
  • 1/2 cup Homemade Vegan Mozzarella
  • Salt and Pepper to taste

For the wrapper:

  • 1 sheet puff pastry dough

For the sweet potato puree

  • 4 sweet potatoes
  • 1 cup cashew milk (see recipe below)
  • For the cashew milk
  • 1 cup soaked cashews
  • 2 cups water

For the Mushroom Jus:

  • 1-quart vegetable stock
  • 1 oz. dried mushrooms
  • 1 small bunch thyme
  • ¼ cup tamari
  • Salt and pepper to taste

For the Sauteed Greens:

  • 1 cup Vegetable Broth
  • 1 bag spinach

Instructions

  1. Marinate 6 Portobello caps in garlic, balsamic vinegar, cracked pepper and veggie broth
  2. For the Mushroom Jus: Simmer for 30 minutes and strain through cheesecloth. Season with salt to taste.
  3. For the sauteed greens: Cook spinach in vegetable broth until slightly wilted
  4. For the sweet potatoes: Roast sweet potatoes at 350, for about 45 minutes to an hour, covered. Allow to cool slightly and remove the skins. In a mixer or food processor (or by hand) mash until smooth with the cashew milk and salt.
  5. For the Wellington:
    • Grill portobellos until tender or roast 5 Minutes,
    • Pulse shallots garlic and sage in the food processor, remove and add the nuts and process until crumbly. Mix everything by hand in a mixing bowl.
  6. To assemble Wellington:
    • Thaw 1 sheet of frozen vegan puff pastry.
    • Lay down 3 mushroom caps in a row, top with filling in a line and cover with three more mushrooms, and roll.
    • Brush with saved bean liquid (aquafaba)
    • Bake at 350 degrees for 25-30 minutes and the puff pastry is golden. Cool for 10 min. and slice.
  7. To serve, add a small amount of the mushroom jus to a bowl, a dollop of the sweet potatoes and a serving of sauteed greens. Top with a slice of the Wellington.

Recipe adapted from Plant Craft at http://rachelcarr.com/portobello-wellington


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