Beef Wellington is, of course, a thing in the UK and for years my mother and then I have made the poor man’s version using ground beef.
It is one of the girls favorite dishes but our family is slowly becoming vegetarians – though when the girls are home I tend to cook a couple of meat dishes by request.
I reviewed a few recipes for a vegetarian Wellington, experimented and have created this recipe which I think is very delicious! Let me know what you think!
Here’s what you’ll need:
- One sheet frozen puff pastry (thaw and keep in fridge until ready to use!)
- 16 oz cremini mushroom, roughly chopped
- 2 Portabella mushrooms, sliced 1 ” thick
- 8 oz oyster or shitake mushroom sliced
- 3 tablespoons olive oil, divided, plus more as needed
- 1 large shallot, chopped
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped rosemary
- 2 cups of kale
- flour, for rolling out puff pastry
- 1-2 medium potatoes, thinly sliced
- Salt and pepper
Toss sliced Portabella mushrooms in olive oil and season with salt and pepper. Bake in the oven at 425 for around 15 mins, flipping halfway through. Remove and put aside.
Meanwhile, sautee chopped shallots and garlic in pan until soft then add Cremini and Shitake mushrooms until tender.
Add the herbs and kale, 1 teaspoon kosher salt and 1/2 teaspoon pepper, soy sauce and Worcestershire sauce and cook until the kale is wilted- a few minutes.
Sprinkle some flour on your work surface and roll out the pastry a little. Place the pastry on a baking tray and begin to build by laying 1/2 sliced potatoes down along the middle panel of your pastry. Layer with 1/2 mushroom kale mixture, then Portabella mushrooms and finally with the rest of the mushroom kale mix.
(I cut the side panels into angled strips and braid using egg white or water to hold it together — depending on how strictly vegan you are.)
Bake at 400 for 20- 30 minutes before removing from the oven and allowing the Wellington to cool a little before serving.
I accompany the meal with an arugula salad and a Pinot Noir. Dressing is grated vegan parmesan, lemon juice, salt and olive oil tossed with the greens.