Hello everybody! I thought it was about time I posted this recipe. I already have a similar one that I use for Christmas, and another one based on seitan and beets in my cookbook – but I cannot keep myself from sharing here too. I have made 4-5 times this Summer, and the last two times with this red wine reduction and it’s been so well-received.
If you’re looking for inspiration for how to serve your guests, then look no further. I have served this roast to vegan, vegetarians and meat eaters and they all loved it, so give it a go.
Mushroom Wellington
- 2 shallots
- 100 grams of mushrooms
- 200 grams of plant-based minced meat (used Naturli’ Shape Me Minced, but you can also use soy granulates or tofu)
- 1 ½ tsps. of liquid smoke (also use smoked paprika or other herbs and spices of your liking)
- 50 ml of red wine
- 1 roll of puff pastry dough
- Salt and pepper to taste
Finely chop the shallots and mushrooms while preheating a skillet on medium heat. Start by sautéing the shallots in olive oil.
Once they are translucent, add the mushrooms and cook until they stop releasing water.
Then add liquid smoke, red wine, or other preferred herbs and spices.
Once the filling is combined and cooked through, transfer to a boil to cool.
I recommend letting the filling cool to avoid heating up the puff pastry dough.
Place your filling along the inner centre of the dough and cut strands of dough on each side. The Wellington will be closed with a braid. Start by placing one strand from one side on top, then add one from the other side. Continue down the roast until you have a nice braided pattern.
Alternatively, you can roll the dough around the filling for a smoother and clean finish if you don’t want to braid it. I personally like this method, however, because it makes for a more crispy and flaky dough.
Brush with melted plant-based butter.
Place in the oven at 180 degrees C for about 20 minutes, or until golden brown.
Red Wine Reduction Sauce:
- 2 tbsps of olive oil
- 2 shallots
- 200 ml of red wine
- 200 ml of vegetable stock
- 75 g of plant-based butter
- (fresh rosemary, sage, or bay leaf is optional)
Finely chop the shallots and add them to a preheated pot with the olive oil.
Sauté the shallots until they’re translucent, then add the wine and stock.
Let that reduce until half in low/medium heat while stirring occasionally (but keeping an eye on it)
Once the sauce has been reduced, add the plant-based butter, along with any optional herbs.
Once the sauce has thickened and become less see-through, it’s ready to serve.
NOTE: depending on the stock and butter you use, you might need to add half a tsp of cornstarch to help the sauce thicken. This can be done by taking a small bit of the sauce until a glass, then whisk the cornstarch into the small bit of sauce until completely combined, and then add to the sauce while bringing it to a hard simmer.
