Portobello Mushroom Wellington Recipes

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PORTOBELLO WELLINGTON RECIPE - (4.1/5)



Portobello Wellington Recipe - (4.1/5) image

Provided by kayjayjohnson

Number Of Ingredients 17

egg wash:
4 medium-sized portobello mushrooms, washed and gills scraped out
4 cups crimini mushrooms, coarsely chopped
2 tablespoons butter
2 large cups tender baby spinach
2 tablespoons olive oil
2 shallots, minced and divided
4 garlic cloves, minced and divided
2 teaspoons balsamic vinegar
2 tablespoons butter
1/4 cup pine nuts
1 tablespoon seasoned bread crumbs
1 cup freshly grated gruyere cheese
Pinch of crushed red pepper
Salt and pepper to taste
1 sheet of Pepperidge Farm Puff Pastry dough (or two, depending on how big your portobello mushrooms are)
1 egg whisked together with 1 tablespoon water

Steps:

  • Pre-heat oven to 375 degrees F. Lightly brush the portobello mushrooms with olive oil and dust lightly with kosher salt. Bake the portobello mushrooms for 15 minutes cap side up and 10 minutes cap side down. Once done baking place mushrooms on a paper towel so all the extra moisture will be absorbed. Set aside. In a large skillet, saute 1 shallot and 2 minced cloves of garlic in olive oil until translucent. Add the baby spinach leaves. Stir to coat the spinach and lightly salt and pepper to taste, once the spinach looks like it is wilting, add the balsamic vinegar. Once the leaves are wilted, remove from skillet and place contents into a bowl and set aside. In the same skillet, melt 2 tablespoons of butter and saute 2 minced shallots and 2 minced garlic cloves. After about 1 minute, add in the chopped mushrooms and lightly season with salt and pepper and a pinch of crushed red pepper. Continue to saute the mushrooms on medium heat until all of the moisture is cooked out and the mushrooms are soft. Remove from heat, add the mushrooms to the spinach mixture. Mix together and let cool. Once mixture is cooled toss in the bread crumbs, toasted pine nuts and Gruyere cheese. Mix well. On a lightly floured surface, roll out one sheet of the puff pastry. Cut into 4 equal pieces (if you have really large portobello mushrooms then you might need to use the extra sheet of puff pastry). Equally fill each portobello mushroom cap with the spinach and mushroom mixture. Place one piece of puff pastry over a filled portobello mushroom. Gently turn the mushroom over so the puff pastry is now on your working surface and the mushroom is upside down. Lightly brush the egg wash around the outer edges of the puff pastry. Place the opposite corners of the puff pastry to wrap around the portobello and then bring the other two corners up. Gently bring the sides up to completely cover the mushroom. Once all is secure, place the seamed side down onto a parchment paper lined baking sheet. Lightly brush the top of the wellington with a little bit of egg wash, lightly score the top and dust a little bit of salt and pepper on top. Bake the wellingtons for about 25-30 minutes or until the puff pastry is nice and golden brown. Serve immediately. **Notes:** If you want to omit the portobello mushroom then just fill each square with equal parts crimini mushroom/spinach and Gruyere filling. Brush the egg wash on the outer parameters of the puff pastry and fold opposite corners together to make a triangle pocket. Bake as directed and serve with a green salad.

PORTOBELLO MUSHROOM WELLINGTON



Portobello Mushroom Wellington image

This is a fine Christmas Day vegetarian dish, a serious centerpiece packed with rich flavor. The recipe may look a bit epic upon first glance, but the sauce and caramelized onions can be made in advance.

Provided by Tom Parker Bowles

Categories     HarperCollins     Mushroom     Christmas     Winter     Thyme     Nutmeg     Spinach     Egg     Phyllo/Puff Pastry Dough     Garlic     Onion     Tarragon     Milk/Cream     Soy Free     Peanut Free     Tree Nut Free     Vegetarian     Dinner

Yield 4-6 servings

Number Of Ingredients 34

For the Wellington:
8 large portobello mushrooms
2 garlic cloves, diced
1 teaspoon thyme leaves
2 tablespoons extra virgin olive oil
100g (3 ½ ounces) spinach
1/8 teaspoon nutmeg, grated
1 tablespoon Marsala
3 egg yolks, beaten
320g (about 11 oz.) ready-rolled puff pastry sheet
1 teaspoon black onion seeds
For the caramelized onions:
100g (1/2 cup) butter
2 tablespoons extra virgin olive oil
4 white onions, sliced
1 teaspoon thyme leaves
2 garlic cloves, sliced
1 tablespoon Marsala
For the pancakes:
3 eggs
100g (about ¾ cup) all-purpose flour
300ml (1 ¼ cups) whole milk
1 teaspoon chopped rosemary
Sunflower oil, for frying
For the sauce:
2 tablespoons olive oil
2 shallots, diced
2 garlic cloves, diced
1 teaspoon chopped thyme leaves
50ml (about 1/4 cup) dry sherry (Manzanilla or Fino)
200ml (about 3/4 cup) vegetable stock
250ml (1 cup) heavy cream
To serve:
Steamed broccolini and kale

Steps:

  • Wipe the mushrooms with a piece of damp paper towel to remove dirt and grit; twist out and discard the stalks. Place in a large roasting tray with the garlic, thyme, Marsala, oil and salt and pepper. Rub each mushroom with the garlicky oil and cover the tray with tin foil. Place in an oven heated to 180°C (350°F) for 15 minutes, until the mushrooms have reduced in size and are soft throughout. Remove the foil, drain away the cooking liquid and set the tray on a cool surface while you prepare the rest of the Wellington.
  • For the onions, melt the butter with the oil in a medium frying pan over a medium heat. When all the butter has melted, add the onions with a pinch of salt and cook, stirring regularly, until the onions turn soft and translucent. Add the thyme, garlic and Marsala to the pan and continue to cook for a further 15 minutes, stirring every 2 minutes until the onions are golden and caramelized all over. Remove the onions from the pan to a plate lined with paper towels to drain away the excess oil and butter. Leave to cool completely.
  • Next, make the pancakes. Whisk the eggs with the flour in a large mixing bowl, then slowly pour in the milk, whisking all the time until no lumps are visible. Add the chopped rosemary and season with salt and pepper. Cover with plastic wrap and set aside for 10 minutes until bubbles appear on the surface of the batter.
  • Warm a 26 cm. (10 in.) non-stick frying pan with a splash of sunflower oil over a medium-high heat. Pour half a ladle of the pancake batter into the pan and swirl to evenly coat the base.
  • Cook each pancake for a minute on each side, until lightly golden, then flip and cook the other side. The mixture should produce 6-8 thin pancakes.
  • Cook the spinach for a minute with a pinch of salt and a grating of nutmeg in a frying pan until bright green and just wilted. Squeeze out as much moisture as you can through a sieve, then dry on kitchen paper.
  • Lay out a 30cm (12 in.) piece of plastic wrap on a clean work surface, then lay 4 cooled pancakes alongside each other on the plastic wrap (you can use any extra when making the Wellington), ensuring a generous amount of overlap so that there is a continuous length down the middle of the plastic wrap. Brush the pancake all over with some of the egg yolk, then arrange the spinach down the middle of the pancakes, leaving a couple of centimeters at each end without spinach.
  • Place the mushrooms on top of the spinach, placing one on top of the other, giving four layers of two down the center. Top the mushrooms with the caramelized onion mixture, then use the plastic wrap to lift the pancake over the filling on either side. Fold over the ends and continue rolling until you have a tight cylinder shape. If there are any gaps, use the extra pancakes to patch up, brushing with egg yolk as you go. Wrap the pancake tightly with plastic wrap and chill in the fridge for 20 minutes.
  • Roll out the sheet of puff pastry and brush with egg yolk. Remove the chilled pancake cylinder from the fridge and unwrap the cling film. Place in the middle of the puff pastry sheet and fold the pastry over the filled pancake to encase it completely. Crimp the sides of the pastry and brush with egg yolk all over. Scatter over the black onion seeds and cook in an oven heated to 180°C (350°F) for 25-30 minutes, until dark golden all over.
  • While the Wellington is cooking, make the sauce. Heat the olive oil in a small saucepan over a medium heat, then add the shallots and garlic with a pinch of salt and cook for 5 minutes, until soft and translucent. Add the thyme and dry sherry and bring to the boil. Reduce for 3 minutes, then add the stock. Continue to cook until the liquid has reduced by half, then add the heavy cream and turn the heat to low. Cook for 5 minutes, then season with salt and pepper.
  • Serve the Wellington with the tarragon cream sauce in a jug for pouring over and steamed broccolini and kale on the side.

PORTOBELLO WELLINGTON



Portobello Wellington image

I found this recipe in Ciao! magazine. It is from a restaurant called "Inn At the Forks" in Winnipeg, MB. The description reads: "This buttery parcel packs an earthy flavor. Serve it with a salad for a light meal." To make egg wash mix 1 egg with 3/4 cup milk. I haven't tried it yet but I can't wait, it sounds so delicious

Provided by GourmetQueen

Categories     < 60 Mins

Time 45m

Yield 4 Wellingtons, 4 serving(s)

Number Of Ingredients 8

1 sheet puff pastry
1 bunch fresh basil leaf
8 portabella mushrooms
1/4 cup olive oil
1 pinch salt and pepper
6 roasted red peppers
5 ounces goat cheese, sliced
1 cup egg wash

Steps:

  • Preheat oven to 375 degree F.
  • Using a spoon, scrape gills from interior of mushrooms.
  • Generously drizzle olive oil over mushrooms and season with salt and pepper.
  • Place mushrooms on baking sheet and bake until tender (8-10 mins). Set aside to cool.
  • Cut puff pastry sheet into four equal squares.
  • Place a mushroom in the center of pastry, layer with roasted pepper, basil leaves and goat cheese. Finish with a second portobello mushroom.
  • Fold centers of pastry around filling, bringing them together at top. Be sure to enclose entirely.
  • Place on parchment-lined baking sheet with folded side down.
  • Brush top of Wellington with egg wash.
  • Bake in oven for 12-15 mins, until pastry is golden.

PORTOBELLO WELLINGTON WITH RED WINE GRAVY



Portobello Wellington with Red Wine Gravy image

Lou Oates didn't grow up celebrating Thanksgiving - she was born in London - but she got a crash course in the holiday when she came to the United States almost 15 years ago to work as a vegan-recipe developer for Whole Foods. Since then she has hosted big holiday feasts for her American husband and friends with dishes like this portobello Wellington based on a recipe her dad used to make. "Vegan entrées can get complicated, and I didn't want to create a dish that would take six hours," she says. "Ultimately people just want a nice vehicle for gravy!"

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 8 serving

Number Of Ingredients 22

1/4 cup plus 2 teaspoons extra-virgin olive oil
1 large onion, halved and thinly sliced
2 cups diced peeled butternut squash
Kosher salt
12 sprigs thyme
8 ounces maitake mushrooms
7 sprigs rosemary
1/3 cup hazelnuts, roughly chopped
1 tablespoon minced garlic
3 cups baby spinach
4 large portobello mushroom caps, gills removed
Freshly ground pepper
1 17-ounce package frozen vegan puff pastry (such as Aussie Bakery), thawed
1 tablespoon egg replacer (such as Bob's Red Mill), beaten with 3 tablespoons water
1 tablespoon extra-virgin olive oil
4 shallots, finely diced
2 tablespoons all-purpose flour
1 cup low-sodium vegetable stock
1 cup dry red wine
2 tablespoons tamari
1 teaspoon sugar
Kosher salt and freshly ground pepper

Steps:

  • Make the Wellington: Preheat the oven to 350˚ F. Heat 1 tablespoon olive oil in a medium skillet over medium heat. Stir in the onion to coat. Spread evenly in the pan, reduce the heat to low and cook, stirring occasionally, until caramelized, 12 to 20 minutes. Set aside.
  • Spread the butternut squash on a parchment-lined baking sheet. Drizzle with 1 tablespoon olive oil and gently toss to coat. Sprinkle with salt and lay 5 thyme sprigs on top. Bake until the squash is tender and starting to caramelize, about 15 minutes.
  • Gently pull apart the maitake mushrooms into small pieces and place in a medium bowl. Add 2 tablespoons olive oil, season with salt and gently toss to coat. Spread in an even layer on a separate parchment-lined baking sheet. Top with 5 thyme sprigs and 5 rosemary sprigs and bake 15 minutes. When the vegetables are cool to the touch, gently remove the herb sprigs and discard.
  • Toast the hazelnuts on a separate baking sheet until fragrant, 5 to 8 minutes. (Be careful not to burn the nuts.)
  • Heat 1 teaspoon olive oil in a medium skillet over medium heat. Add the garlic and cook, stirring, until softened. Add the spinach, season with salt and cook, stirring frequently, until wilted, 3 to 4 minutes. Let cool slightly, then gently squeeze out any liquid over the sink.
  • In the same skillet, heat the remaining 1 teaspoon olive oil over medium heat. Add the portobello mushroom caps and sauté until they soften and release their liquid, 7 to 8 minutes. Transfer to paper towels to drain. Gently press to remove any excess liquid.
  • Chop the leaves from the remaining 2 thyme sprigs and 2 rosemary sprigs. In a medium bowl, mix the caramelized onions, butternut squash, spinach, hazelnuts, maitakes, chopped herbs and 1 teaspoon each salt and pepper. Mix well with a spoon or your hands.
  • Preheat the oven to 400˚ F. Unfold the puff pastry on the counter. Spread the vegetable mixture on the pastry in an even layer, leaving a 2-inch border on one short side. (You will have some of the vegetable mixture left over.) On the short side opposite the clean border, arrange the portobello caps dome-side up in a line, about 2 inches in from the edge, overlapping if necessary. Top the mushrooms with the rest of the vegetable mixture.
  • Gently roll up the puff pastry tightly, starting at the side with the portobellos and pushing in any filling that falls out. Place seam-side down on a parchment-lined baking sheet. Gently score a crosshatch pattern into the top of the pastry with a sharp knife; brush with the vegan egg wash. Bake until golden brown, 15 to 20 minutes.
  • Meanwhile, make the gravy: Heat the olive oil in a medium saucepan over medium heat. Add the shallots, reduce the heat to medium low and cook, stirring, until they start to caramelize, 8 to 10 minutes. Stir in the flour and cook, stirring, until light golden brown, about 4 minutes. Slowly add the vegetable stock and red wine, whisking constantly so that no lumps remain. Increase the heat to medium high and cook, stirring, until the gravy thickens, 2 to 3 minutes. Add the tamari and sugar and season with salt and pepper. Slice the Wellington and serve with the gravy.

VEGETARIAN MUSHROOM WELLINGTON



Vegetarian Mushroom Wellington image

Classic beef Wellington is a technical feat in which a tenderloin is topped with foie gras or mushroom duxelles, then wrapped in puff pastry and baked. This vegetarian version is less exacting yet just as impressive. Seared portobello mushrooms are layered with apple cider-caramelized onions and sautéed mushrooms, which are seasoned with soy sauce for flavor and bolstered with walnuts for texture. The rich mushroom filling is vegan, and the entire dish can easily be made vegan, too. Swap in vegan puff pastry, a butter substitute in the port reduction and caramelized onions, and an egg substitute for brushing the puff pastry. If you want to prepare ahead, sauté the mushrooms and onions in advance and refrigerate them, then assemble the dish the day you plan to bake and serve it. Prepare the port reduction as the Wellington bakes, or skip it entirely and serve with cranberry sauce for a touch of tangy sweetness.

Provided by Alexa Weibel

Categories     dinner, pastries, vegetables, main course

Time 3h

Yield 8 servings

Number Of Ingredients 31

4 large portobello mushrooms, each about 3 inches wide (8 to 10 ounces total)
1/2 cup plus 5 tablespoons olive oil
Kosher salt and black pepper
2 pounds mixed mushrooms, such as shiitake, oyster and cremini
4 shallots, finely chopped (about 1 packed cup)
6 garlic cloves, finely chopped
2 tablespoons finely chopped fresh rosemary
1/3 cup port, or 1 to 2 tablespoons good-quality aged balsamic vinegar
2 tablespoons soy sauce
1 tablespoon fresh thyme leaves
1 cup finely chopped toasted walnuts (about 4 ounces)
Ice, for cooling
3 tablespoons unsalted butter
2 medium yellow onions (about 1 pound), peeled and cut into 1/4-inch rounds
3/4 teaspoon light or dark brown sugar
1 1/4 teaspoons kosher salt
3/4 teaspoon black pepper
1 cup apple cider or apple juice
1 tablespoon good-quality aged balsamic vinegar (optional)
All-purpose flour, for dusting
1 (14-ounce) package puff pastry
1 large egg, beaten
2 tablespoons olive oil
1 large shallot, minced
2 garlic cloves, minced
2 teaspoons whole black peppercorns
1 1/2 cups good-quality port
1 1/2 cups vegetable stock
3 fresh thyme sprigs
3 tablespoons unsalted butter
Kosher salt and black pepper

Steps:

  • Wipe the portobello mushrooms clean using barely moistened paper towels. Remove the stems, then slice off the excess mushroom rim that curls over the gills. (You are making sure the stem side has a flat surface so it will sear properly.) Reserve the stems and scraps for use in Step 2. Brush the portobello mushroom caps on both sides with 3 tablespoons olive oil and season generously with salt and pepper. Heat 2 tablespoons olive oil in a large (12-inch) nonstick skillet over medium-high and cook the mushrooms, gill-side down, until caramelized, 4 to 5 minutes, then flip and cook until softened, about 4 more minutes. Transfer to a wire rack, gill-side down, to cool.
  • Prepare the mushroom filling: Separate and reserve any mushroom stems. Roughly chop about two-thirds of the mixed mushrooms, then working in batches, transfer the roughly chopped mushrooms to a food processor and pulse until chopped into small pieces. (They should range from 1/4 inch to 1/2 inch in size.) Transfer the chopped mushrooms to a large bowl. By hand, finely chop the remaining mixed mushrooms and stems and the reserved portobello mushroom stems and trimmings into 1/4-inch pieces; add them to the large bowl. (Chopping most of the mixed mushrooms in the food processor will save you some time, but you'll want to chop some by hand for texture.)
  • Prepare an ice bath in a large bowl. (You'll use this to quickly cool the cooked mushrooms in Step 4. If preparing in advance, you can simply let the mixture cool to room temperature, then refrigerate.) Wipe out the skillet. Working in two batches, warm 1/4 cup olive oil over medium-high heat. Add about half the mushrooms, shallots, garlic and rosemary, and season lightly with salt and generously with pepper. (You'll add soy sauce later, so avoid overseasoning at this stage.) Cook, stirring occasionally, until caramelized and tender, about 10 minutes. Transfer to a medium bowl and repeat with the remaining 1/4 cup oil and the remaining mushrooms, shallots, garlic and rosemary.
  • Once the second batch of chopped mushrooms is cooked and caramelized, return the first batch to the skillet. Add the port, soy sauce and thyme leaves and cook over medium-high, stirring occasionally, until the liquid evaporates, 3 to 5 minutes. (If using balsamic vinegar instead of port, reduce the cook time to 1 to 2 minutes.) Transfer the mushroom mixture back to the medium bowl and stir in the walnuts. Set the bowl over the prepared ice bath to cool, stirring occasionally, at least 20 minutes.
  • Prepare the cider-caramelized onions: Wipe out the skillet, then melt the butter over medium heat. Add the onions, sprinkle with the sugar, salt and pepper, and cook, stirring occasionally, until starting to soften, about 5 minutes. Add the cider and cook, stirring every few minutes, until the liquid evaporates and the onions are caramelized, about 15 minutes. Stir in the vinegar, if using, then transfer to a bowl to cool.
  • Heat the oven to 400 degrees. Place a large piece of parchment paper on your work surface and lightly dust it with flour. Unfold your thawed puff pastry and set it on the parchment. Using a lightly floured rolling pin, roll the pastry out into a 13-by-16-inch rectangle. Transfer the parchment paper and puff pastry to a large sheet pan. Rotate the sheet pan, if needed, so that one of the 16-inch sides is closest to you. Arrange half the cooked mushroom mixture in a strip in the center of the puff pastry (it should be about 4-by-10 inches), leaving a 1½-inch border at the ends. Arrange the caramelized onions in a single, 3-inch-wide strip on top of the mushroom mixture, leaving about ½ inch of the mushrooms exposed on both sides. Lay the portobello mushrooms on top of the onions in a single line, stem-side down. (If the portobellos are too large to all fit in a row, square off edges so the cut sides lay snugly without overlapping.) Spoon the remaining mushroom mixture on top of the filling, covering the portobello mushrooms, then gently pack the mushroom mixture to form an even layer on top. (You can shape this the same way you might shape a freeform meatloaf.)
  • To assemble, lift one side of the puff pastry over the mushroom filling to almost completely cover it. Brush the surface of the puff pastry covering the mushrooms with the beaten egg. Lift the remaining puff pastry flap over the egg-washed puff pastry, gently stretching it if need be to create a second layer of puff pastry on top, then gently press the top layer of pastry onto the lower layer using your fingertips to seal. Brush the insides of the short ends of the puff pastry and press to seal. Trim any parchment paper that extends beyond the sheet pan.
  • Brush the exposed puff pastry on top with the remaining beaten egg. Decorate the top of the puff pastry as you like: Create a cross-hatch pattern by gently slicing through only the top layer of puff pastry in parallel lines, then cutting parallel lines in another direction. (Apply very little pressure, as you only want to cut through the top layer of puff pastry, not the second layer.) You can also slice small decorative vents in the puff pastry (be sure to slice all the way through both layers of puff pastry), or top with additional strips or shapes made from egg-washed puff pastry.
  • Transfer to the middle rack in the oven and bake until puff pastry is deep golden and flaky, 45 to 50 minutes. Let cool slightly on the baking sheet, about 10 minutes.
  • While the Wellington bakes, prepare the optional port reduction: In a medium saucepan, heat the oil over medium. Add the shallot, garlic and peppercorns, and cook, stirring occasionally, until softened, about 3 minutes. Add the port, stock and thyme, and cook over medium-high until the sauce is thick enough to coat the back of a spoon, 25 to 30 minutes. Strain the sauce, discarding the solids. (You should have about 1/2 cup sauce.) Cover and set aside until ready to serve. When ready to serve, warm the sauce over medium. Once warmed, whisk in the butter, season to taste with salt and pepper and serve.
  • To serve the mushroom Wellington, cut it crosswise into 8 even slabs. (Each slab will include a pretty cross-section showcasing the halved portobello mushroom in the center; this is considered the presentation side.) Serve each piece presentation-side up. Pass with port reduction for drizzling on top.

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From washingtonpost.com


MUSHROOM WELLINGTON {A MEATLESS MONDAY RECIPE
2020-08-31 Remove stems from the mushrooms (if they have any). Heat two tablespoons of the olive oil in a large skillet over medium-high heat. Sauté the mushrooms for 3 to 4 minutes on each side or until golden and cooked through. (see notes) Remove the mushrooms from the pan and place onto a paper towel to drain.
From themountainkitchen.com


VEGAN MUSHROOM PORTOBELLO WELLINGTON - RECIPES - PLANTIE
2020-06-11 Preheat your oven to 350*F. Scoop out the gills of your portobello mushrooms with a spoon and place on a non-stick baking sheet, gill side up, cooking in the preheated oven for 8 minutes. Finely dice the wild mushrooms and saute with a bit of olive oil, 1 sprig of thyme, and season with salt and pepper.
From plantie.com


PORTOBELLO MUSHROOM, CARAMELISED ONION AND BRIE WELLINGTON
Melt butter in a frying pan until starting to bubble, add sage leaves and fry for 1-2 minutes until crispy. Garnish Wellington with crispy sage leaves. Let Wellington rest for a couple of minutes before using a very sharp knife to cut it into thick slices (one for each diner). Serve with chutney or relish and salad. Top tips:
From nadialim.com


PORTOBELLO MUSHROOM WELLINGTON RECIPE | DEPORECIPE.CO
2020-12-15 Portobello Mushroom Wellington Recipe. Vegetarian mushroom wellington recipe nyt cooking portobello wellington recipe 4 1 5 vegan mushroom wellington recipe 1 rated mushroom wellington vegan roast recipe bianca zapatka recipes
From deporecipe.co


MUSHROOM WELLINGTON | KITCHN
2020-11-19 Beat 1 large egg and 2 tablespoons water in a small bowl until combined, then brush the top and sides of the Wellington with the egg wash. Bake until golden brown and cooked through, 30 to 35 minutes. Let rest for at least 20 minutes before slicing and …
From thekitchn.com


MUSHROOM WELLINGTON - THE SPRUCE EATS
2021-07-01 1 cup sweet potato, peeled and cut into 1/2-inch cubes. 5 tablespoons olive oil, divided. Salt. Freshly ground pepper. 8 ounces large portobello mushrooms. 2 ounces unsalted butter, divided. 1 shallot, diced. 1 ounce baby kale, chopped. 1 tablespoon all-purpose flour.
From thespruceeats.com


RECIPE: BOSH! PORTOBELLO MUSHROOM WELLINGTON CHRISTMAS DINNER
2020-12-14 WELLINGTON CASE. 2 blocks short crust pastry (you will have some left over) 1/2 cup soy milk (for brushing and sticking) METHOD. 1. Put the portobello mushrooms in a baking tray and cover in a splash of olive oil. Sprinkle the rosemary, thyme, salt, pepper and garlic over the top of the mushrooms and bake at 200°C (392°F) for 15 minutes. Once ...
From getthegloss.com


PORTOBELLO WELLINGTONS | BLUE FLAME KITCHEN
2019-07-02 Remove stems from mushrooms; discard stems. Using a spoon, scoop gills out of mushrooms; discard gills. Rub mushrooms with oil and place mushrooms, cap side down, in a large non-stick foil-lined rimmed baking sheet. Bake, uncovered, for 30 minutes. Remove mushrooms from pan and place, cap side up, on a rack in a tray; cool and let drain.
From atcoblueflamekitchen.com


PORTOBELLO WELLINGTON RECIPE CAFE FLORA | DEPORECIPE.CO
2019-07-25 Portobello Wellington Recipe Cafe Flora. Portobello wellington picture of cafe flora seattle tripadvisor cafe flora celebrates 25 years as seattle s classic vegetarian restaurant met portobello wellington squash blossom pizza and their version of tacos picture cafe flora seattle tripadvisor vegetarian mushroom wellington recipe nyt cooking
From deporecipe.co


BEST EVER PORTOBELLO MUSHROOM WELLINGTON - SUNNY GANDARA
2018-11-29 Best Ever Portobello Mushroom Wellington. Main Dishes. Nov 29, 2018. The holidays for me is a particularly great opportunity to showcase to my husband, other family members and friends that eating plant-based not only is satisfying and delicious, but even more exciting, varied and tastier than what you might ever have experienced as a meat eater. I love …
From sunnygandara.com


MUSHROOM WELLINGTON - MADELEINE SHAW
Preheat the oven to 200c. place the rolled out pastry on a lined baking tray. place the filling in the middle of the pastry sheet. Wrap the pastry over the filling and press the ends together to seal. Use any excess pastry to decorate. brush with egg yolk or …
From madeleineshaw.com


MUSHROOM WELLINGTON RECIPE - BBC FOOD
Put the mushrooms in a large roasting tin, season with a pinch of salt and pepper and drizzle with olive oil. Bake for 15 minutes. Heat a frying pan over a medium heat, add a drizzle of olive oil...
From bbc.co.uk


VEGAN MUSHROOM WELLINGTON - VEGAN ON BOARD
2020-10-29 Assembling the wellington. Step 1 - Roll out your puff pastry to a 14 inch / 35cm square and transfer to a piece of baking parchment or silicone liner. Step 2 - With half the filling, make a line down the center third of the pastry, leaving an inch uncovered at each end.
From veganonboard.com


PORTOBELLO MUSHROOM WELLINGTON | GOODMOTHERDIET
2021-11-18 Note : This recipe can be made with 3 or 4 large portobello mushrooms. The 3 mushroom wellington will fit in an 18″ baking sheet, while a 4 mushroom one needs a 21″ pan. The recipe is for both. For the larger wellington, use the larger quantities. 2 – 3 blocks or rolls of pastry dough (or puff pastry, if preferred)
From goodmotherdiet.com


PORTOBELLO MUSHROOM & GOAT'S CHEESE WELLINGTON - FEED YOUR SOLE
2019-11-16 Directions Heat the oven to 180 ° C. Place the portobello mushroom on a baking tray and spray with low calorie cooking spray. Place in the oven for 15 minutes. Turn half way through. Once it’s ready transfer the mushroom to a few sheets of kitchen roll to soak up the juices. Heat a frying pan over a medium to high heat and add the spinach to wilt.
From feed-your-sole.com


CHRISTMAS KITCHEN: INDIVIDUAL PORTOBELLO MUSHROOM WELLINGTONS
2018-12-05 Divide the rest of the onion mixture between the tops of each mushroom, and shape into a dome with a metal spoon. Brush the space around the mushrooms with beaten egg and lay the other two pieces of puff pastry on top. Press down the edges to seal each wellington, and trim the edges to make circles with about a centimetre and a half of extra trim.
From rachelphipps.com


MUSHROOM WELLINGTON - SPECIAL OCCASION MEAL - PLANETARIAN LIFE
2021-12-04 Add marinade to mushrooms; marinate for at least fifteen minutes and up to an hour. Process gills and stems in the unwashed food processor bowl and turn into a medium saucepan; set aside. Adjust oven rack to upper position—about 6 inches from the heating element—and turn oven to broil. Let broiler heat for 10 minutes.
From planetarianlife.com


PORTOBELLO MUSHROOM WELLINGTON - LET'S EAT SMART
2019-08-08 Portobello mushroom Wellington Ingredients 2 tbsp extra-virgin olive oil 1 large onion, peeled and chopped 1/2 tsp salt 1/2 tsp pepper 1 small leek, finely chopped 300 g baby spinach 600 g Portobello mushrooms 2 cloves of garlic, finely chopped 1/2 lemon juice only 1 tbsp coriander seeds 6 springs of thyme, leaves only, finely chopped 500 g
From letseatsmart.com


PORTOBELLO MUSHROOM WELLINGTON | RECIPE | STUFFED MUSHROOMS, …
The recipe may look a bit epic upon first glance, but the sauce and caramelized onions can be made in advance. Mar 27, 2020 - This is a fine Christmas Day vegetarian dish, a serious centerpiece packed with rich flavor. The recipe may look a bit epic upon first glance, but the sauce and caramelized onions can be made in advance. Mar 27, 2020 - This is a fine …
From pinterest.ca


MUSHROOM WELLINGTON: A CELEBRATION CENTERPIECE - WE WANT …
2021-11-10 Add the mushrooms on top of the spinach and onions mixture. Carefully roll the pastry over the top of the mushrooms until you have a log shape. Press down to seal the edges. Roll over the wellington so that the seam is facing down. Make the vegan egg wash by whisking all of the ingredients together in a bowl.
From wewantveggies.com


VEGAN PORTOBELLO MUSHROOM WELLINGTON : OPTIMAL RESOLUTION LIST ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegan Portobello Mushroom Wellington : Optimal Resolution List - BestDogWiki Vegetarian Recipe
From recipeschoice.com


PORTOBELLO MUSHROOM WELLINGTON | LISA'S KITCHEN | VEGETARIAN …
2018-02-21 Portobello Mushroom Wellington: Recipe by Lisa Turner Published on . February 21, 2018 A sumptuous vegetarian puff pastry Wellington stuffed with quinoa, nuts, herbs and portobello mushrooms — perfect for family holiday meals Preparation: 30 minutes Cooking time: 1 hour 5 to 10 minutes Print this recipe Mushrooms: 2 tablespoons olive oil; 4 large …
From foodandspice.com


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