Portobello Wellington Recipes

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.

Recipe From epicurious.com

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

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

Recipe From food.com

Provided by GourmetQueen

Categories < 60 Mins

Time 45m

Yield 4 Wellingtons, 4 serving(s)

Number Of Ingredients 8

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VEGETARIAN MUSHROOM WELLINGTON RECIPE

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Jan 10, 2023 Ingredients Yield: 8 servings For the Mushroom Filling 4 large portobello mushrooms, each …

4/5

Total Time 3 hrs

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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.

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Method. Heat half the oil in a nonstick frying pan and cook the onion for 8 mins, until soft; Add two-thirds of the garlic, plus the thyme, then fry for 2 mins
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Nov 19, 2020 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 …
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Nov 11, 2015 Ingredients For the mushrooms 3 to 4 large portobello mushrooms (1 1/2 pounds), stemmed 2 cloves garlic, sliced 1 tablespoon fresh thyme leaves 2 …
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Preheat oven to 200°C. Line an oven tray with baking paper and lay puff pastry on top. Roll it out slightly to make it a little thinner. Place half the caramelised onions down the …
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Ingredients egg wash: 4 medium-sized portobello mushrooms, washed and gills scraped out 4 cups crimini mushrooms, coarsely chopped 2 tablespoons butter 2 …
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Gourmet vegan food is not only possible, but it can also stand up to its non-vegan counterparts. This Portobello Wellington is earthy, naturally sweet, and full of flavor. …
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4. Working in batches, pulse assorted mushrooms and portobello stems in a food processor until no piece is bigger than 1/2 inch (1 cm). 5. Heat 1 tbsp (15 mL) oil and 1 …
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Sep 28, 2016 For the Wellington filling: Preheat your oven to 400°F. Remove the gills from the underside of the portobello caps and brush them with olive oil and season with salt …
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Portobello Mushroom Wellingtons with Kale-Cranberry Salad Save up to $120 today! This veggie take on a classic holiday wellington is full of robust flavour. Flaky, golden puff …
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Heat the oven to 180°C. Place the portobello mushrooms on a lined baking tray and bake for 15 minutes. Remove from the oven and place on kitchen towel to soak up the …
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2 days ago Portobello mushrooms can be used as a vegetarian main, a crowd-pleasing side dish and everything in between. Get our best recipes, from hearty burgers to creamy …
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PORTOBELLO WELLINGTON WITH SHIITAKE DUXELLE, VANILLA GLAZED BABY ...

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