Portobello Wellington - Vegan Dinner Party Time

Portobello Wellington with Shiitake Duxelle, Vanilla Glazed Baby Carrots and Roasted Red Potatoes with Parsley

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.

Oh and this was one of those times I sparingly use butter and/or olive oil. I don’t often use the two, but it’s my 90/10 rule that allows me to through it in there occasionally for special treats like this.

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.

Portobello Wellington with Shiitake Duxelle, Vanilla Glazed Baby Carrots and Roasted Red Potatoes with Parsley

Prep time:  25 minutes

Cook time:  1 hour

Yield:  4

Ingredients:

4 portobello mushrooms

1 sheet vegan puff pastry (Aussie Bakery All Natural Puff Pastry Sheets)

3 1/2 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 1/2 inch pieces

1 tbsp. of minced fresh parsley

8 ounce(s) of baby carrots

1/2 cup(s) of red wine

1 3/4 cup(s) of no salt added vegetable stock

3 tsp. of Earth Balance Vegan Buttery Sticks

2 tbsp. of date syrup

1/4 tsp. of pure vanilla extract

2 pinch of freshly ground black pepper

1 tsp. of olive oil

Directions:

1.Preheat oven to 400 degrees F.

2.  For the Red Wine Sauce: Combine 1/2 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 portabello wellington.

3.  For the Roasted Red Potatoes: Combine potatoes, olive oil, 1/4 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, 1/4 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 1/3 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 Portabello 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).

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 oven until pastry is golden brown for 20-25 minutes.

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

* Some pics are missing. I somehow managed to delete the carrot, potato and red wine pictures off my camera before I uploaded...oops

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