Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
ecorvidae@mailexcite.comPortobello WellingtonIngredients (use vegan versions): 1 1/2 tablespoon soy margarine (or light oil if you prefer for sauteing)
1 shallot, minced
1 large leek or 2 small leeks, minced
3 cloves garlic, minced
3 button mushrooms, finely chopped
fresh thyme to taste (I used about 4 sprigs)
5 shiitake mushrooms, finely chopped, without stems*
chives and
2 large portobello mushroom caps
1 teaspoon Dijon mustard
1 sheet vegan puff pastry
Directions:Topping: Melt 1 Tbsp soy margarine in a skillet over low heat. Stir in the shallot, leek, and garlic and cook until translucent (about 5 minutes). Add the button mushrooms and about half the thyme. Cook until the mushroom liquid has evaporated and the mixture is just moist (about 10 minutes). Transfer mixture to a bowl. Melt the remaining margarine in the skillet, still over low heat, and add the shittakes. Cook for 5 minutes, then transfer to the bowl with the rest of the mixture. Add chives and black pepper and stir.
Next place your Portobello caps on a greased cookie sheet. Brush on the mustard and add the remaining thyme and black pepper. Take your topping mixture and spoon half onto each Portobello cap. Cut two large rounds out of the puff pastry sheet and drape over the Portobellos/topping. You can brush some melted soy margarine on the outside of the pastry if you want to. Bake in a preheated oven at 425 degrees until the pastry looks done (about 15 minutes in my oven).
This dish takes a while to make with all the chopping and sauteeing, but the result is an elegant main dish perfect for a special occasion (for example this would be good to celebrate an anniversary). I serve it with a side of basil green beans and a nice vegan wine.
*Note: I use the woody shiitake stems and/or portobello stems when making veggie broth.
Serves: 2
Preparation time: about 1 hour
This recipe is so good that I am compelled to spread the word. My husband suggests that one portabello each is not enough so we double the recipe. Everyone we have served it to loves it!
Archived comment by: kate
This sounds yummy to me. Weve only been using portabellas for about 6 months, but we both love them...great flavor for sure.Will make this next week as this weeks menu is already done! Thanks for sharing!
Archived comment by: fran1945
Made this for hubby for Valentines and it was a huge hit. I will definitely make it again sometime as it is worth the time it takes to chop!
Archived comment by: maresche
This recipe is so good and so savory! I made it without using any oil or butter (sauteed everything in water). Its super flavorful, and aside from all the chopping, its really easy to make. Oh, I also added a couple of oyster mushrooms in with the shitakes. Yum!
Archived comment by: speltrong
Dont let the directions or posts dissuade you from making this recipe -- there really isn't much chopping at all (compared to a usual veggie-ful meal, in my opinion), and it is absolutely splendid. Yum!
Archived comment by: kparsons
This is good, but not great. I had to add more mustard after we started eating it (snuck it under the pastry). Also, I doubled the thyme and deglazed the pan with some white wine, which I then added to the mixture. Even with these enhancements it still lacked some umph. I may try sauteeing some chopped tempeh with the last mushroom batch for some body, and perhaps try rosemary instead of or in addition to thyme. Otherwise, this is an excellent recipe to play with - definitely in my rotation!
Archived comment by: monaccount
wow! of every recipe that i have tried from this site, portobello wellington is hands-down the best!! i don't care for shiitake mushrooms, so i substituted baby bellas and it was delicious. this was super easy to prepare as well as inexpensive. thank you for one of my new favorite meals!
Archived comment by: sarahu
I thought this was great, although I did use some Sherry and a bit of sesame oil to liven up the topping. My boyfriend thought that there was too much mushroom Sigh.
Archived comment by: creaturenutt
This was very tasty. I added spinach to the filling as well to add colour and because I was too lazy to make a side dish
I also added a little Braggs. I would also brush on more mustard or something to the caps as it needed a little something.
Archived comment by: okterok
Wonderful even for a beginner cook such as myself. Although, I did add more thyme and a hint of rosemary, as well as spinach. Just make sure you've cooked the pufff pastry thoroughly. This is a GREAT recipe! Thank-you!
Archived comment by: lovelylaura
Oh man. I made this tonight for dinner, and it was fantastic. They turned out very, very big, but they tasted SO good that my mom and I ate it all. Oy.
Archived comment by: curly6
So, I stupidly got fillo dough instead. Dont do that. These are pretty lame without the puff pastry
Archived comment by: okterok
This is absolutley the best recipe we've tried from this site. Not difficult to make, and a beautiful dish to serve to guests. We love it! Thanks for an incredible new recipe!!!
Archived comment by: greyhen
definitely will have to try these this week! they sound absolutely divine.
Archived comment by: hbuckman
