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Portabello Mushroom Wellington

 

MUSHROOMS

4 portobello mushrooms

4 cloves Garlic (minced)

1 tbsp Fresh Thyme (leaves)

1 tbsp Fresh Rosemary (finely chopped)

Splash Olive oil

Sprinkle Salt

Sprinkle Pepper

NUT ROAST

Splash olive oil

1 large red onion (finely chopped)

1 tbsp fresh rosemary (finely chopped)

Sprinkle Salt

Sprinkle Pepper

1 cup white wine

1/2 tbsp brown sugar

2 cups chestnuts

2 cups pecans

2 slices seeded bread

1/2 cup vegetable stock

WELLINGTON CASE

2 blocks short crust pastry (you will have some left over)

1/2 cup soy milk (for brushing and sticking)

METHOD

  1. Put the portobello mushrooms in a baking tray & cover in a splash of olive oil. Add the rosemary, thyme, salt, pepper & garlic over the top of the mushrooms 

  2. Bake at 200℃ for 15 minutes then set aside to cool (this gives you the time you need to prepare the next stage of the dish)

  3. Put the chopped red onion in a pan with olive oil & cook until it’s translucent

  4. Add the rosemary, thyme, salt, pepper & cook them together until they start sticking

  5. Add a cup of white wine & cook the alcohol off

  6. Add the brown sugar. Mix it around so it caramelizes then pour the mixture in a glass mixing bowl

  7. Put the chestnuts, pecans & bread in a food processor & whiz until they form crumbs

  8. Add the crumbly mixture into the glass bowl with red onions & gradually pour in the vegetable stock. Stir the mixture so it clumps up

  9. Prepare a sheet of shortcrust pastry (laid out on a baking tray) and press 1 cm thick layer of the mixture down the centre leaving space between the edges

  10. Lay the pre cooked portobello mushrooms on top/along the mixture

  11. Encase the mushrooms in the rest of the nutty mixture & smooth it out with your hands

  12. Carefully lay the second sheet of shortcrust pastry over the top of the nut roast mound

  13. Press the pastry edges down with your finger. Cut off the edges of the pastry with a pizza cutter (or a very sharp knife) & remove the excess (use this to cut of shapes to decorate your wellington)

  14. Seal the edges with a fork - Make it look good, it's all in the presentation!

  15. Decorate your wellington with shapes you cut out of the spare pastry & fork in 'air holes'

  16. Bake at 200℃ for 40 minutes (CHECK after 30 minutes, if it looks ready, take it out of the oven!)

  17. Use a bread knife to carve the Wellington into slices

  18. ENJOY!

Bish, bash, bosh! This dish is finger-lickin' good. It's warm, hearty, and an excellent family get together favourite. Although we've put our own little stamp on this dish, we cannot take credit. Check out BOSH! for this, and some other amazing dishes.

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GOT OILS? Why not Substitute One Tbsp

of herbs with One Drop (or toothpick) of Essential Oil

DID YOU KNOW? Essential Oils are 50-70 times more powerful than herbs and have tremendous therapeutic benefits