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Search Results for: Portobello Wellington

Portobello Wellington

May 2, 2011 By Jennifer

Portobello Wellington
with Shiitake Duxelle, Vanilla Glazed Baby Carrots and Roasted Red Potatoes
Portobello Wellington with Shiitake Duxelle, Vanilla Glazed Baby Carrots and Roasted Red Potatoes
It was finally time to plan out a Vegan Dinner Menu to show all you doubters out there – you know who you are – that gourmet vegan is not only possible , but can stand up to its non-vegan counterparts. This recipe is only the beginning – I have so many recipes swimming through my head.  I even got someone who would never eat a mushroom to devour this – literally lick their plate clean – you know you have done it when that happens. This meal could not have come out any better and was well worth the planning and preparation. My old friend Beef Wellington can take a back seat to my new vegan version. Say hello to Portobello Wellington!
This dish is earthy, naturally sweet and full of flavor. Make this for your next dinner party and you will be sure to impress your friends.
Thank you to Tyler Florence’s Ultimate Beef Wellington recipe for baking times and duxelle inspiration.
This recipe is pretty easy to make as you can see.
Blend up your ingredients for the duxelles…
duxelle

Add the mixture to a large sauté pan with a small amount of butter and veggie stock and cook for 10 minutes…

duxellepan

Slice your pastry into four equal parts…
pastry

Using a spoon, cover each mushroom with a layer of the duxelles…

stuffinf

Place a mushroom in center of each pastry sheet, cavity side up…

stuffing2

Fold pastry around the mushrooms and enclose entirely, press down lightly with fingers to make sure it is sealed tight.

wrapped

Place mushrooms, with folded side down, on baking tray lined with parchment paper or non-stick baking mat…

 glazed

Bake mushrooms in oven until pastry is golden brown for 20-25 minutes…

 baked

Serve with roasted red potatoes, glazed baby carrots and drizzle with red wine reduction…

5.0 from 2 reviews
Portobello Wellington with Shiitake Duxelle, Vanilla Glazed Baby Carrots and Roasted Red Potatoes
 
Print
Prep time
25 mins
Cook time
1 hour
Total time
1 hour 25 mins
 
This dish is earthy, naturally sweet and full of flavor. Make this for your next dinner party and you will be sure to impress your friends.
Author: Jennifer Strohmeyer-Virtually Vegan Mama
Recipe type: Entree
Serves: 4
Ingredients
  • 4 Portobello mushrooms
  • 1 sheet vegan puff pastry (Aussie Bakery All Natural Puff Pastry Sheets)
  • 3½ ounce(s) of shiitake mushrooms
  • 1 cup(s) of white button mushrooms
  • 2 cup(s) of baby spinach
  • 3 small shallots, peeled and roughly chopped
  • 3 cloves garlic, peeled and roughly chopped
  • 2 sprigs fresh tarragon, stemmed
  • 6 red potatoes, cut into ½ inch pieces
  • 1 tbsp. of minced fresh parsley
  • 8 ounce(s) of baby carrots
  • ½ cup(s) of red wine
  • 1¾ cup(s) of no salt added vegetable stock
  • 3 tsp. of vegan butter
  • 2 tbsp. of date syrup
  • ¼ tsp. of pure vanilla extract
  • 2 pinch of freshly ground black pepper
  • 1 tsp. of olive oil
Instructions
  1. Preheat oven to 400 degrees F.
  2. For the Red Wine Sauce: Combine ½ cup red wine and 1 cup vegetable stock in small saucepan. Simmer uncovered for 20 minutes. Stir in 1 tbsp date syrup and set aside. Reheat on low right before serving and drizzle over Wellington's.
  3. For the Roasted Red Potatoes: Combine potatoes, olive oil, ¼ cup vegetable stock, fresh parsley and black pepper in a small Pyrex or roasting pan and toss to coat potatoes. Roast 40 minutes or until tender and golden brown. Add extra vegetable stock if needed and stir occasionally to prevent sticking/burning.
  4. For the Duxelles: Add spinach, shiitake, button mushrooms, shallots, garlic, and tarragon to a food processor and pulse until finely chopped. Add 2 tsp. Earth Balance Butter to a large sauté pan and set over medium heat. Add the mushroom mixture, ¼ cup vegetable stock and sauté for 10 minutes until most of the liquid has evaporated. Season with a pinch of black pepper and set aside to cool.
  5. For the Glazed Baby Carrots: Combine 1 tbsp date syrup, vanilla and ⅓ cup vegetable stock in small bowl, stir to combine. Melt 1 tsp. Earth Balance butter to a large sauté pan over medium heat. Add carrots and sauce; simmer on medium heat until carrots are cooked through about 20 minutes. Deglaze the pan with more vegetable stock if needed.
  6. For the Portobello Mushrooms: Gently scrap gills from Portobello mushrooms with a spoon. Place mushrooms on baking tray lined with parchment paper or non-stick baking mat. Bake in preheated oven for 10 minutes, set aside. Cut pastry sheet into 4 equal parts.Using a spoon, cover each mushroom with a layer of duxelles (make sure to fill the back cavity of the mushroom with the duxelles).
  7. Place a mushroom in center of each pastry sheet, cavity side up. Fold pastry around the mushrooms and enclose entirely, press down lightly with fingers to make sure it is sealed completely.Place mushrooms, with folded side down, on baking tray lined with parchment paper or non-stick baking mat. Bake mushrooms in 400 degree oven until pastry is golden brown for 20-25 minutes.
3.2.2208

You can serve this with any sides of  your choosing. Any way you choose this recipe will be a hit for sure!

xoxo,

Jennifer

Filed Under: Entrees Tagged With: baby carrots, entertaining, glazed baby carrots, holidays, portobello wellington, roasted potatoes, vegan, vegan dinner party, vegan wellington, vegetarian, wellington

Vegan Lifestyle Magazine and the Winner of Vegan Slow Cooker for Beginners Cook Book

February 11, 2014 By Jennifer

 

veganlifesstyle

Today I wanted to introduce you to a new AMAZING digital monthly magazine called Vegan Lifestyle Magazine.

Whether you are vegan, vegetarian, raw foodie or just looking to get healthy, Vegan Lifestyle Magazine will provide you with all the information you need to live a kind, gentle, and healthy life.

This magazine is colorful and informative, providing amazing, beautiful raw and vegan recipes from the quick-and-easy to gourmet. The magazine showcases videos, articles, news, vegan clothing and accessories, personal care, gardening, pet care, and of course travel.

I’m excited to share that in the current issue of Vegan Lifestyle Magazine, my recipe for Portobello Wellington is featured on page 79.

portwelli

 

As I recently felt utterly defeated in maintaining this blog, it was nice to get this awesome feature. Getting published is a great honor and I’m proud to share this great news. Virtually Vegan Mama will be staying around and you can expect some new and exciting things in the near future. Thank you for all the wonderful emails and comments I received, you guys rock!!!

You can subscribe to the magazine HERE

Monthly Subscription U.S $3.99

Single Issue Price U.S $4.99

Annual Subscription U.S $32.99
You can also find Vegan Lifestyle Magazine on Facebook, Pinterest, and Twitter. Definitely give them a *Like* and a *Follow* to spread the word! Thanks!
Now for the winner of Vegan Slow Cooker for Beginners:
  VSLWinnerCongratulations to Rachel who won the giveaway and thanks to all who entered. I will definitely continue to share giveaways as well, I love reviewing products and cook books.
For some reason my review of Neat Foods did not get delivered through email so please go check out the review and recipe HERE.
It’s a delicious meat substitute made of all natural ingredients, easy to prepare and versatile. If you can’t find it at a store near you, it can be purchased on their website Neat Foods or on Amazon.com links below.
Neat Foods Store
Neat Original Mix
Neat Mexican Mix
Neat Italian Mix
Have an AMAZING day!
XOXO,
Jen

Filed Under: Entrees, Uncategorized Tagged With: vegan, vegan lifestyle magazine, vegan recipes

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Hi, I'm Jennifer, Welcome to Pure Thyme! This is my recipe blog where I share my love for food that is healthy, simple and delicious. Here is where you will find inspiration to have fun, live well, and find balance in your life!

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