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Jillian Harris’s & Tori Wesszer’s mushroom Wellington

Course: Mains

Ingredients

Potato mixture

  • 3 tbsp Vegan butter or extra-virgin olive oil
  • 2 cup Red or white potatoes* peeled and finely chopped 
  • 2 cup Carrots** peeled and finely chopped 
  • 1 cup Celery*** finely chopped

Mushroom mixture

  • 1/4 cup Vegan butter
  • 2 cup Yellow onion**** finely chopped
  • 4 cloves Garlic crushed
  • 4 cup White or brown mushrooms finely chopped
  • 1 tbsp Beef-flavoured concentrated vegetarian stock
  • 1/2 cup Red wine such as merlot
  • 2 tsp Fresh thyme chopped
  • 2 tsp Fresh sage finely chopped
  • 1 1/2 cup Panko crumbs
  • Salt and pepper to taste

Assembly

  • 2 sheets Vegan puff pastry thawed
  • 2 tbsp Melted vegan butter or extra-virgin olive oil
  • 4-6 sprigs Fresh thyme

Instructions

Potato mixture

  • 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

  • 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

  • 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.

Notes

*Approx 2 large potatoes
**Approx 3 - 4 large carrots
***Approx 3-4 celery stalks
****Approx 1 large onion
Recipe adapted from Jillian Harris & Eat North