Mushroom Wellington

“Finding plant-based main dishes for a holiday meal, can be a serious challenge!” shares authors Jillian Harris and Tori Wesszer of 2020 Shortlisted cookbook, Fraiche Foods, Full Hearts. “We played around with a few ideas and finally fell head over heels in love with this dish that Jillian created — she seriously knocked it out of the park! This veggie Wellington is packed with goodness, super hearty, and absolutely craveable, and it had all of our meat-eating family members begging for more (not an easy thing, for the record). To top it off, the filling can be prepared a day in advance. It is as close to perfect as they come.”

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Mushroom Wellington

Course Main Course

Author Jillian Harris and Tori Wesszer, authors of Fraiche Foods, Full Hearts

Ingredients

Potato Mixture:

• 3 tablespoons (45 mL) vegan butter or extra-virgin olive oil
• 2 cups (500 mL) peeled and finely chopped white or red potatoes (2 large potatoes)
• 2 cups (500 mL) peeled and finely chopped carrots (3 to 4 large carrots)
• 1 cup (250 mL) finely chopped celery (3 to 4 stalks)

Mushroom Mixture:

• ¼ cup (60 mL) vegan butter
• 2 cups (500 mL) finely chopped yellow onion (1 large onion)
• 4 cloves garlic crushed
• 4 cups (1 L) finely chopped white and/or brown mushrooms (about 1 pound/450 g)
• 1 tablespoon (15 mL) beef- flavoured concentrated vegetarian stock
• ½ cup (125 mL) red wine (we use merlot)
• 2 teaspoons (10 mL) chopped fresh thyme
• 2 teaspoons (10 mL) finely chopped fresh sage
• 1½ cups (375 mL) panko crumbs
• Salt and pepper

Instructions

For assembly:

• 2 sheets (10- × 15-inches/25 × 38 cm each) vegan puff pastry, thawed (from a block of puff pastry)
• 2 tablespoons (30 mL) melted vegan butter or extra-virgin olive oil
• 4 to 6 sprigs fresh thyme, for garnish

Directions:

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Make the Potato Mixture:

• In a large non-stick frying pan, melt the vegan butter over medium-low heat. Add the potatoes and cook, stirring, until softened, about 5 minutes. Add the carrots and celery and cook, stirring occasionally, until the vegetables are soft, about 10 minutes. Remove from the heat and scrape the mixture into a medium bowl.

Make the Mushroom Mixture:

• In the same frying pan, melt the vegan butter over medium heat. Add the onions and cook until soft and translucent, about 4 minutes, stirring occasionally. Add the garlic and mushrooms and continue to cook, stirring occasionally, until the mushrooms soften, 3 to 5 minutes. Add the concentrated vegetarian stock, red wine, thyme, and sage. Cook until the wine is reduced by half.
• Add the mushroom mixture to the potato mixture. Stir in the panko crumbs and season with salt and pepper. (The filling can be made 1 day ahead. Keep in the fridge, covered.)

Assemble the Mushroom Wellingtons:

• Arrange one sheet of puff pastry on a work surface with the long side facing you. Spoon half of the vegetable mixture lengthwise across the lower-half of the pastry, leaving a 2- to 3-inch (5 to 8 cm) border, pressing the mixture together with your hands to form a roll. Fold the sides of the pastry over the filling, then roll it up, starting at the end closest to you. Repeat with the second Wellington.

Notes

Makes 2 wellingtons

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