Jillian Harris's and Tori Wesszer's mushroom Wellington

This showstopper is healthy, hearty and perfect for the holidays.

by Eat North

Image for Jillian Harris's and Tori Wesszer's mushroom Wellington

'Tis the season for turkeys, hams and roasts, and that usually also means sad loaves of turkey substitutes for vegans and vegetarians. This year, let Jillian Harris and Tori Wesszer help you out. In their cookbook, Fraiche Food, Full Hearts, you'll find more than 100 recipes that are perfect for gatherings, including this plant-based mushroom Wellington. It's hearty and beautiful and it can be made in advance. 

Image for Jillian Harris's and Tori Wesszer's mushroom Wellington

 

Potato mixture

3 tbsp vegan butter or extra-virgin olive oil
2 cups peeled and finely chopped white or red potatoes, about 2 large potatoes
2 cups peeled and finely chopped carrots, about 3 to 4 large carrots
1 cup finely chopped celery, about 3 to 4 stalks

In a large nonstick 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.

Mushroom mixture

1/4 cup vegan butter
2 cups finely chopped yellow onion, about 1 large onion
4 cloves garlic, crushed
4 cups finely chopped white or brown mushrooms or a combination
1 tbsp beef-flavoured concentrated vegetarian stock
1/2 cup red wine, like merlot
2 tsp chopped fresh thyme
2 tsp finely chopped fresh sage
1 1/2 cups panko crumbs
salt and pepper, to taste

In the same frying pan used for the potato mixture, 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 mush- rooms 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.)

Assembly

2 sheets vegan puff pastry, thawed
2 tbsp melted vegan butter or extra-virgin olive oil
4 to 6 sprigs fresh thyme, for garnish

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

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.

Place the Wellingtons on the prepared baking sheet, leaving space between them. Lightly brush the Wellingtons with the melted vegan butter. Bake until golden brown, 25 to 30 minutes.

Transfer the Wellingtons to a long plate or a platter and garnish with the fresh thyme sprigs. To serve, cut into thick slices using a large, sharp knife.

Yield:
2 Wellingtons (serves 10-12)
Recipe Source: 
Fraiche Food, Full Hearts

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