Mushroom Wellington

Thanks to Jillian Harris & Tori Wesszer for allowing me to publish this on my site to share with you. The credit for this wonderful plant-based recipe goes to them.

It’s a crowd-pleaser & it comes from their beautiful cookbook Fraiche Food Full Hearts, the first one.

I have been making this for years. When their second books came out I tackled a lattice pie crust for the first time to make the Tourtiere! Get the recipe & book here

This is the ideal way to turn my flaky pastry flour & crust recipes into a showstopping meal. (Great pastry crusts make for a great dinner too, not just desserts.)

It’s delicious, hearty & I love how it can be prepared ahead for a big feast day like Thanksgiving or Christmas.

This is the recipe as can be found in their cookbook Fraiche Food Full Hearts. I have not adapted it, except to include my basic pie crust recipe or use the easy rough puff pastry

Note: for the pictures I used my basic pie dough (still flaky, and so fast) or take a little more time & make the rough puff pastry.

Makes 1 large or 2 smaller wellingtons (serves 10-12)

Filling - Potato Mixture

3 Tbsp (45 ml) vegan butter or EVOO
2 cups (500 ml) peeled & finely chopped white or red potatoes (2 large)
3 cups (500 ml) peeled & finely chopped carrots (3-4 large carrots)
1 cup (250 ml) finely chopped celery (3-4 stalks)

Mushroom Mixture

1/4 cup (60 ml) vegan butter
2 cups (500 ml) finely chopped yellow onion (1 large onion)
4 cloves garlic, crushed
4 cups (1L) finely chopped white and/or brown mushrooms (about 1 pound/450 g)
1 Tbsp (15 ml) beef-flavored concentrated vegetarian stock
1/2 cup (125 ml) red wine (we use merlot)
2 tsp (10 ml) finely chopped fresh sage
1 1/2 cups (375 ml) panko crumbs
Salt & pepper

For assembly

1 x recipe Gusto’s Basic pie crust recipe or rough pastry
2 Tbsp melted vegan butter or EVOO
4-6 sprigs fresh thyme for garnish

Directions

Preheat the oven to 400F (200 C) Line a baking sheet with parchment paper.

MAKE THE POTATO MIXTURE
In a large nonstick frying pan, melt the vegan butter over medium-low heat. Add the potatoes & cook, stirring, until softened, about 5 minutes. Add the carrots & celery and cook, stirring occasionally until the vegetables are soft, about 10 minutes. Remove from the heat & scrape the mixture into a medium bowl.

MAKE THE MUSHROOM MIXTURE
In the same pan melt the vegan butter over medium heat. Add the onions & cook until soft & transparent, about 4 minutes, stirring occasionally. Add the garlic & mushrooms & continue to cook, stirring occasionally until the mushrooms soften, 3-5 minutes. Add the concentrated vegetable stock, red wine, thyme & sage. Cook until the wine is reduced by half.
Add the mushroom mixture to the potato mixture. Stir in the panko crumbs & season with salt & pepper. (The filling can be made 1 day ahead. Store in the refrigerator covered.)

ASSEMBLE THE MUSHROOM WELLINGTON
Note: I make 2 wellingtons by dividing my dough recipe in 2. I find it easier to handle.
Arrange one sheet of pastry on a work surface with the long side facing you. Spoon half of the vegetable mixture lengthwise across the lower half of the pastry, leaving a 2 to 3” border (5-8 cm) pressing the mix together with your hands to form a roll. Fold the sides of the pastry over the filling then roll it up starting at the end closest to you. Repeat with second Wellington.
Place the wellington on the prepared baking sheet, leaving space between them. Lightly brush the Wellington with the melted vegan butter. Bake until golden brown, 20-30 minutes.
Transfer the Wellington to a long plate or a platter & garnish with a fresh thyme sprigs. To serve, cut into thick slices using a sharp knife.