Portobello Mushroom, Hummus and Walnut Wellingtons served with a Red Wine Jus and Glazed Shallots

If you are looking for something with a wow factor, then this is one of those dishes that will be on your list. The combinations of flavours and textures in these parcels are incredible and the jus and glazed shallots takes this to another dimension. One bite and you will be hooked. These are perfect for the table at any time but would be great for a dinner party when you really want to impress. Makes 4 wellingtons.

Mushroom Wellington

 

INGREDIENTS

For the red wine jus

1 large carrot, peeled and chopped

1 large onion, peeled and chopped

1 tablespoon olive oil

1 teaspoon dried thyme

500 ml ( 17 fl oz ) vegan red wine

2 heaped tablespoons red current jelly

pinch salt to taste

For the glazed shallots

300 g ( 10.5 oz ) baby shallots, peeled

3 heaped tablespoons vegan margarine – I use vitalite

1 teaspoon olive oil

For the mushrooms

8 portobello mushrooms

salt

pepper

1/2 teaspoon garlic granules

1 tablespoon olive oil

For the stuffing

1 teaspoon dried sage

4 tablespoons fresh parsley, chopped

80 g ( 3 oz ) walnuts, processed or very finely chopped

20 g ( 0.7 oz ) fresh breadcrumbs

200 g ( 7 oz ) hummus, shop bought or home made

1 teaspoon olive oil

Pinch salt and pepper

1/2 teaspoon agave nectar

Other ingredients

2 sheets ready rolled shortcrust pastry – I use Jus-Rol

8 heaped tablespoons mushroom pate – The best for this is granoVita, but you can substitute )

salt and pepper

4 tablespoons fresh chopped parsley

Soya milk for brushing

METHOD

Prepare the shallots in advance as follows.

In a pan, over a medium heat, add the margarine, oil and shallots. Gently fry the shallots for 2-3 minutes and then lower the heat, partially cover with a lid, and allow the shallots to saute until softened and slightly browned. This should take around 10-15 minutes.

Shallots

In another pan, prepare the jus by frying the onion and carrot in the oil for 4-5 minutes to colour and soften slightly. Add all of the other jus ingredients, bring to the boil and immediately bring down to a simmer until the sauce has reduced by half.

Jus

Drain the jus, discarding the onions and carrots, into the pan with the shallots. Taste for seasoning and put to one side for later.

Preheat the oven to 200 degrees Celsius ( 400 F )

Prepare the mushrooms by removing the stalks and placing them on a baking tray. Seasoning with a little salt, pepper and the garlic granules. Drizzle with the oil and place in the oven for 25-30 minutes until softened. Remove from the oven and put to one side, discarding any excess water in the caps.

To prepare the stuffing put all of the ingredients into a bowl and mix well so that all the ingredients are combined evenly. Put to one side.

Stuffing the mushrooms

Place four of the mushrooms, cap side up on the work surface. Spoon equal amounts of the stuffing onto each mushroom. Place the other four mushrooms, cap side down, on top of the stuffing to encase the stuffing. Leave these to one side as you prepare the pastry.

Mushrooms

Cut each pastry sheet in half so that you have 4 sheets. Using a spatula, spread 2 tablespoons of mushroom pate onto each one. Season each pastry sheet with salt and pepper and 1 tablespoon fresh chopped parsley.

Pastry

Forming the wellingtons

Place one stuffed mushroom in the middle of the pastry sheet. Fold the side up across the top of the mushroom and push down at the sides to encase with the pastry.

Pastry 2

 

Cut off any excess pastry and fold the ends inwards and tuck underneath to form a parcel. Do the same for the other 3 stuffed mushrooms and place, fold side down, onto a baking tray.

wellington

Brush with soya milk and bake for 30-40 minutes or until golden brown.

Just before they are ready, re-heat the jus.

To serve, place a few of the shallots on the plate and spoon over the red wine jus. Put the wellington in the centre of the plate and pour over a little more jus to finish.

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