RECIPE
PORTOBELLO WELLINGTON
WITH RED WINE SAUCE
INGREDIENTS
FOR THE WELLINGTON
2 cups baby spinach
1 3/4 cups shiitake mushrooms
1 cup white button mushrooms
3 shallots, peeled and roughly
chopped
3 cloves garlic, peeled and
roughly chopped
2 sprigs fresh tarragon, stemmed
2 teaspoon vegan butter
(Becel vegan butter is good!)
1/4 cup vegetable stock
Black pepper to taste
4 portobello mushrooms
1 sheet vegan puff pastry
INGREDIENTS
FOR THE SAUCE
1/2 cup red wine
1 3/4 cups low-sodium veg stock
2 tablespoon date syrup
– SERVES 4
METHOD
1. Preheat the oven to 400°F / 200°C or Gas Mark 6.
2. Add spinach, shiitake, button mushrooms, shallots, garlic, and tarragon to a
food processor and pulse until finely chopped.
3. Add the vegan butter to a large sauté pan and set over medium heat. Add the
mushroom mixture and 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.
4. Gently scrape the gills from inside the portobello mushrooms with a spoon.
Place the mushrooms on a baking tray lined with parchment paper or use a
non-stick baking tray. Bake in preheated oven for 10 minutes, then set aside.
5. Cut the pastry sheet into four equal parts. Using a spoon, cover each
mushroom with a layer of the mushroom / spinach mix, making sure to fill the
cavity of the mushroom.
6. Place one mushroom in the centre of each pastry sheet, cavity side up. Fold
the pastry around the mushrooms and press down lightly with fingers to make
sure it is sealed completely. Place the mushrooms, with folded side down, on
a baking tray lined with parchment paper. And cook for in the oven until the
pastry is golden brown – about 20-25 minutes.
7. Make the red wine sauce by combining the red wine and vegetable stock in
small saucepan. Simmer uncovered for 20 minutes. Stir in the date syrup and
set aside. Reheat on low right before serving and drizzle over the wellingtons.
8. Serve with roasted potatoes and glazed baby carrots.