Joy to the world! When it comes to Christmas and Year end, I miss some hot, earthy, buttery, hearty gorgeous meals.
Christmas won’t be the same without this Mushroom Wellington with truffled gravy, for both vegetarians and non-vegs. At Youtube or any foodie blogs, there are lots of mushroom wellington recipes among which you can find the best one for you. I mixed and trimmed these recipes, and and added my twist.
Vegetarian Mushroom Wellington – 4-5 portions in 2 hours.
- 450g of Puff pastry sheet – if you are not a baker, buy one.
- 6 Medium portbello mushrooms – cut the end of stalks.
- 8-10 brown button mushrooms – cut the end of stalks, and cut into halves.
- 200g of baby spinach
- 3 mid size onion – dice into 5mm
- 5-6 chestnuts – from pre-cooked packet.
- 1 tbsp. of rum or brandy – optional
- 1 tbsp. of thyme
- 1 tbsp. of olive oil
- Salt and Pepper
- Egg yolk wash
- 1 knob of butter
- 100-150mil of cream or milk
- 1 tbsp. of flour
- 1 dash of truffle olive oil
- Caramelize the chopped onions with salt and pepper in a low heat. To have a beautiful golden brown color, add 1 tbsp of water once onions start to get burned. Water turned into brown, and this gives the onions a nice color evenly. Repeat several times of water splash, but add water once the previous batch water are totally evaporated. Once done, remove from the pan and leave to cool.
- In the same pan after the onion, add a dash of olive oil. Heat in medium high, and add baby spinach. Season with salt, pepper and thyme. Cook until spinach gets wilted, then put them in a colander to drop excess water. Keep it for gravy.
- Heat the pan again, and place the portbello mushrooms upside down. Cook slowly till mushrooms become golden brown. Turning over and wait for 3 mins, then season with salt and pepper. Again, together with spinach, drain the tasty juice of mushrooms into a bowl.
- For button mushrooms, simply sautés them nicely. We add rum and made a flambé to test for a Christmas pudding later (by the way, rum worked very well). Drain the juice as a gravy base.
- While cooling the vegs above, prepare the puff pastry. Gently roll it over to a 4-5mm thickness, making 2 sheets. You can make in any shapes, but please make sure to make a cover one slightly bigger than the base. This time we rolled it into 3:4 ratio rectangle to have 2 portbello mushrooms in one row. If you live in a tropic climate, or in a house with a big fire place, keep them in a freezer from time to time during the rolling session to avoid the pastry from melting, sticking, and driving you crazy.
- Once all of ingredients are cooled, place the filling on the base pastry. Spread the onions first, leaving around 2cm room at the edge. Lay portbello mushroom in a row, and place button mushrooms around the portbellos to fill the gap.
- Cover with spinach, and sprinkle the chestnuts.
- Carefully roll over the top pastry, and seal tightly with hands. Give a egg wash and air holes. Garnish and keep it in a freezer at least 20mins. Tropical folks might need to put the wellington in a freezer for 10 mins before the egg wash, or at any times you notice the pastry too soft.
- In a pre-heated oven at 200 degrees, bake until the puff becomes flaky and golden brown.
- While baking wellington, prepare the gravy. In a low heated sauce pan or frying pan, add a knob of butter. Once it melts, add flour and gently stir till flour melts into the butter. Avoid coloring to have a nice white color.
- Slowly pour the gravy into the flour dough. Add little amount at each time not to have a lump. Simmer till the gravy reduces into half or your favorite texture. Add cream and season with salt, pepper and truffled oil. You can add some herbs such as finely chopped tarragon, parsley or chives.
- Once wellington is baked, leave them for a 5-10mins before serving. Enjoy with roast potatoes, carrots, Brussels sprouts with chestnuts, and anything you name for holiday.
For non-vegetarians, you can make this into a few 5-6cm scone size mini pies as an appetizer. In this case, place one or half portbello mushroom at each pie.