Portabella Wellingtons
photo by Chef Joey Z.
- Ready In:
- 1hr 5mins
- Ingredients:
- 12
- Serves:
-
2
ingredients
- 1 1⁄2 tablespoons soy margarine (or light oil if you prefer for sauteing)
- 1 shallot, minced
- 1 large leeks or 2 small leeks, minced
- 3 garlic cloves, minced
- 3 button mushrooms, finely chopped
- fresh thyme (I used about 4 sprigs)
- 5 shiitake mushrooms, finely chopped, without stems*
- chives
- salt and pepper
- 2 large portabello mushroom caps
- 1 teaspoon Dijon mustard
- 1 sheet vegan puff pastry
directions
- 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 shitakes.
- 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 Portabello 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 Portabello cap.
- Cut two large rounds out of the puff pastry sheet and drape over the Portabello 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 sautéing, 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.
- Bon Appetit!
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I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent.
In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico.
I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music.
My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free!
We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert.
I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not.
Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)