Be still my heart “Mushroom Wellington”. This is a melt in your mouth and warm your heart kind of recipe that will make everyone keep coming back for more!
When I used to eat meat ( wow how I have changed my ways) I loved beef Wellington bites from this burger place we used to go to in CT. It was one of my go to appetizers I would order on the rare occasions I was eating red meat (even though I used to eat meat I limited it to mostly chicken and fish). Now that I have changed to 100% Vegetarian diet (which I love so much) I wanted to create that same type of cute little package containing big flavor and meaty ingredients that I could easily make as a meal paired with a hearty salad or even for entertaining. That’s when I thought of this delicious dish! Why not switch the meat out for hearty, meaty Portobello mushrooms? I was so inspired!
I scoured Pinterest for techniques and ingredients for making beef Wellington and just applied that to my Vegetarian rendition. I was very surprised that it came out great the first time since I typically end up making my recipes about 5-10 times before I feel like they are good enough to share. I got lucky with this one.
It came out so good and had the most incredible meaty flavor that could definitely stand up to any beef Wellington. Making this for Thanksgiving for sure!
Let’s get to making this meaty (meatless) dish that will win over even the most skeptical meat and potatoes lover!
It only requires a few simple ingredients that you probably have but you may need to grab the puff pastry since not everyone has that lying around. You can certainly make your own but I hear it is not easy to make and the store-bought version is on point so why go through all of that trouble. Take some help from the store.
First you need to marinate your Portobello mushroom caps so they can soak up all of that amazing flavor. That is my two-year old helping me whisk the marinade (so cute!).
The marinade is made up of olive oil, soy sauce, hoisin sauce, garlic, oregano, basil, chili powder and salt and pepper. Whisk it all together and place the mushroom caps in a large bowl and pour the beautiful marinade over the mushrooms. Cover and refrigerate for at least 30 minutes. The mushrooms will turn into this nice bronze color from the marinade and will have the most amazing flavor once you cook them.
While the mushrooms were marinating, I prepped the rest of the filling. I started by chopping the ingredients into small pieces.
I heated up a cast iron skillet with a little olive oil, added soy sauce, hoison sauce, garlic cloves, onion powder, and a few other spices. I let them heat up and toast for a few minutes before adding the veggies and nuts. Once I combined everything, I let it all cook together for 5-10 minutes, adding in a little vegetable stock and white wine for more moisture. It really looked like meat but it tasted so much better!
Then I let the mixture cool, placed it in the food processor and pulsed it a few times until it was a spreadable consistency.
Now, here comes the fun part! Time to assemble!
I laid out my puff pastry sheet and lightly rolled it out with a rolling-pin. I should note that most puff pastry sheets are large enough to yield two Mushroom Wellingtons and the filling in this recipe will fill two as well, so if you wish to make two smaller loafs rather than one large one, that will totally work.
Then I placed my lovely marinated mushrooms in the center. It’s already starting to look and smell like a winner!
Next up, I topped the mushrooms with my veggie and nut mixture.
Finally, I folded over the sides and formed it into this pretty mushroom Wellington. I was so proud of myself.
I let it cook for 35-40 minutes until it turned the nice brown color and puffed up. Once I took it out of the oven and let it cool I could not wait to sink my teeth into it.
Then I cut it and tasted it. I was in love!
I made some mashed sweet potatoes and sautéed greens to pair it with along with a simple sauce made of soy sauce, olive oil, garlic, salt and pepper and it was perfection on a plate!
I still cannot believe how amazing this dish was. I cannot wait to make it for the holiday’s!
- 1 sheet of puff pastry defrosted
- 2 large portobello mushroom caps sliced
- 2 cups baby bella mushrooms diced
- 1/2 cup diced red onion
- 1/2 cup chopped shelled pistachios
- 1/2 cup cashews soaked for about an hour
- 2 Tablespoons white wine
- 1 Tablespoon Parmesan cheese
- 1 Tablespoon Garlic paste
- 1/4 cup Hoison sauce
- 3 tablespoons soy sauce
- 3 tablespoons olive oil
- 2 garlic cloves
- 2 tablespoons oregano
- 2 tablespoon dried basil
- 2 tablespoon chili powder
- 2 tablespoons onion powder
- 1 tablespoon garlic powder
- Salt and pepper to taste
- Using a small bowl, add all of the ingredients of the marinade and whisk to combine. Pour half of the marinade into a smaller bowl and set aside.
- Place sliced portobello mushroom caps into a medium bowl or ziplock bag, add the other half of the marinade to the mushrooms and stir to combine, making sure to coat all of the mushrooms. Cover with plastic and refridgerate or seal the ziplock bag and place in the fridge for at least 30 minutes or up to an hour.
- In the meantime, you can prepare the rest of your filling.
- Heat a medium skillet to medium-high heat on the stove. Add the remaining marinade mixture and let cook for 2 minutes then add in the garlic paste and stir to combine. Let cook for another 2-3 minutes.
- Add in the chopped baby Bella mushrooms, onions and pistachios and stir to combine. Add in the white wine or veggie stock if it is too dry. Cook for about 7-10 minutes.
- Remove the mixture from the heat and let sit for about 7-10 minutes to cool.
- Once cooled, place the mixture in the food processor with the soaked cashews and pulse a few times until it is a spreadable consistency.
- Preheat the oven to 375F degrees.
- Lay out the puff pastry and lightly roll the dough out with a rolling pin on a floured surface. Cut the puff pastry sheet in half since most will yield two Wellington's. Just split the marinated mushrooms and filling in half.
- Remove the marinaded mushroom caps from the fridge and set up your assembly station.
- Lay the mushroom caps in the middle of the puff pastry sheets and top with the veggie and nut mixture.
- Fold over the sides of the puff pastry and form it into a log shape, pressing the sides to close it tightly.
- Using a knife put slices onto the top of the Wellington, light brush the whole thing with olive oil, place on a small baking sheet and bake for 35-40 minutes, until it puffs up and the top is a nice golden brown.
- Remove from the oven and let it cool for about 10 minutes, slice and serve.
- I served it onto of some left over mashed sweet potatoes, sautéed greens and a sauce made up of some more hoison, soy sauce, olive oil, garlic paste and salt and pepper. It was divine!