Sunday, February 12, 2017

Festive Portobello Mushroom Wellington from Bosh!


The most difficult part of this beautiful recipe is finding chestnuts. I had never used chestnuts in any capacity, so I was really interested to taste them and learn that they have a very meaty taste and texture. Luckily, I found whole, cooked, and peeled nuts. I can’t imagine the amount of work involved to peel and roast (or steam?) 2 Cups of chestnuts, so look all over your town for prepared nuts….and then forge ahead! This is really a simple recipe and such a beautiful presentation! I am going to remember this for Thanksgiving or Christmas or a dinner party or when company is coming or Sunday dinner or ….. whenever!

I served my wellington with mashed potatoes, peas, and a mushroom gravy. Festive, indeed!


Here’s what you need (directly from the Bosh! Facebook page)
4 portobello mushrooms
4 cloves garlic, minced
1 T fresh thyme (I used 1 t dried)
1 T fresh rosemary (I used 1 t dried)
Olive oil
Salt and pepper

1 red onion, minced
1 T fresh rosemary (I used 1 t dried)
Salt and pepper
1 C white wine (dry)
½ T brown sugar
2 C chestnuts
2 C pecans
2 slices seeded bread
½ C vegetable broth

Short crust pastry (I used 2 sheets of puff pastry)
½ C non-dairy, unsweetened milk

Here’s what you do:

Thaw the puff pastry according to the package.

Clean, trim, and roast the mushrooms. I like to scrape out the black gills, but for this recipe, I left the stem intack. Season them with salt, pepper, thyme, rosemary and a splash of olive oil and bake at 400 degrees for about 15 minutes. Make sure they are nice and soft.  Allow to cool.

Saute the onion in olive oil until translucent. Add rosemary thyme, salt, and pepper. Add the wine and simmer for a bit. Add the brown sugar and caramelize the onions. Set aside.

Process the chestnuts, pecans, and bread in a food processor until it’s all crumbs. Pour into a large bowl and add the onion mixture and mix well. Slowly add the veg broth until the mixture clumps up … not too wet, not too dry. Your hands are the best tool here. 

Here comes the fun part. Place the pastry on a parchment lined baking sheet. Arrange a large amount of the nut mixture over one sheet of pastry, forming it into a long oval of sorts. You’ll need to leave about 1 inch all around the edges. Arrange the four mushrooms over the nuts and then arrange the remaining nut mixture over the mushrooms. For me, it was difficult to get all the nut mixture in, but use whatever you can. The mushrooms should all be encased in the nut mixture. (A hint for the mushrooms: place one right side up, then the next one upside down, then the next one right side up, and the last one upside down. Snuggle them in nice and tight.)



Place the second sheet of pastry over the mound of goodness and crimp the edges with a fork. Trim and use the excess pastry to decorate the top of your wellington. Use a fork to make air holes. Brush the pastry with milk.

Bake on a parchment lined baking sheet at 400 degrees for about 40 minutes, but be sure to check it once in a while.

Cool for a bit and slice carefully with a serrated knife.





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