Flaky, earthy, and full of caramelized mushrooms. Our Mushroom Wellington is perfect to overshadow your family's turkey on the dinner table this year.
Course Main Course
Cuisine Holiday, Vegan
Servings 4people
Author Two Market Girls
Ingredients
Caramelized Onions
3mediumyellow onions, sliced
2tspcoconut oil
Sauteed Spinach
500gfresh spinach
Sauteed Mushrooms
3portobello mushrooms
Cranberry Dijon Mustard
1/3cupfrozen cranberries
1tbspwater
1tspmaple syrup
2sprigsfresh thyme
1tbspflour
2tbspsmooth dijon mustard
Wellington
1pkgvegan puff pastry
2tbspsoy milk
1tbspmelted coconut oil
1tbspmaple syrup
Instructions
Preheat oven to 400F
To make the caramelized onions: To a cast iron pan on medium-high heat add the coconut oil. Once heated add the sliced onions and sautee for 10-15 minutes, util they are wilted and the sugars have released to caramelize. Once cooked remove from the pan and set aside to cool.
To make the sauteed spinach: Add the spinach to the cast iron pan used for the onions and slowly sautee, add a lid to speed up the process. You may need to do this in batches if your cast iron pan isn't big enough for all the spinach. Once wilted remove from pan and allow to cool.
To make the sauteed portobello mushrooms: Trim the stems off the portobello mushrooms and add them to the same cast iron pan. Steam with the lid on until softened. Remove from the pan and set aside.
To make the cranberry dijon mustard: To a small sauce pan add the frozen cranberries, water, maple syrup, thyme, and flour. Stir until thickened and you get a jam consistency. Set aside to cool for about 10 minutes. To a food processor add 2 tbsp of the cranberry jam and 2 tbsp of smooth dijon mustard and blend until smooth. Set aside.
To construct: Roll out puff pastry on a well flour surface until about 1/4" thick. Add a layer of caramelized onions, sauteed spinach, then the portobello mushrooms, spread the dijon mustard over top them, and top with another layer of spinach and caramelized onions. Seal the puff pastry around the layers as tightly as you can, without ripping it. Trim any excess puff pastry.
Place sealed wellington on a lined baking sheet, seam side down. Brush with vegan egg wash (soy milk mixed with maple syrup and coconut oil) and place in fridge for about 5 minutes. Brush with another layer of egg wash, score with a design on top and bake for 35-40 minutes. If the top is not golden brown, then broil on medium until golden.