• Andrew BeauChamp

Mushroom Wellington


Ingredients

2 tablespoons olive oil

8 Pints of assorted Mushrooms, sliced

6 to 8 carrots, cut in half and then long diced

1 can of navy beans drained, really drained.

1 large onion, diced

6 garlic cloves, rough chopped

1 tablespoon chopped fresh rosemary

1 teaspoon kosher salt

⅓ cup sherry

1 cup chopped, toasted pecans

½ teaspoon pepper

2 teaspoons truffle oil

1 teaspoon balsamic vinegar

OPTIONS -if you want to add cheese, add 1 cup grated sheep pecorino, sheep gruyere, goat cheese or cream cheese

2 sheets Trader Joes vegan puff pastry, thawed in the fridge overnight.

1 egg whisked with a tablespoon of water

Instructions

Preheat oven to 400F

Heat oil in an extra-large skillet or Dutch oven, over medium-high heat. Place carrots and sauté until almost soft, remove from oven.

Next add mushrooms, onions, garlic, salt and rosemary and sauté, stirring often, until mushrooms release their liquid. Turn heat down to medium, and continue sauté until all the liquid has evaporated.

Once the mushrooms are relatively dry in the pan, splash with the alcohol, and again, sauté until relatively dry. You do not want a watery filling. Add the toasted pecans, pepper, truffle oil and balsamic. Taste, adjust salt. At this point you could fold in cheese, if using. Next add beans, mix to combine.

Let this cool 15 minutes. When the filling is at room temp, unroll the puff pastry onto a parchment lined baking sheet. Place half the filling in a mound along the center and working quickly, line with carrots, roll the pastry up, and over, seam side down. Fill and roll the second sheet.

Brush with the egg or eggless wash. Score the pastry using a razor blade or sharp knife with your choice of design.

Place in the oven for 35 minutes, checking after 25 and rotating if necessary. Let the pastry bake until it is a really deep golden color – to ensure it’s done and flaky all the way through. You may need to add 5 more minutes depending on your oven.

Let them cool for a few minutes before cutting and serving. Garnish with Rosemary Sprigs. It’s OK to serve at room temp, but warm is best.

Enjoy

#Veggie #Mushrooms #VariationsonCooking

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