Are you a vegetarian or simply looking for a mouthwatering meatless dish to tantalize your taste buds? Look no further than Vegan Mushroom Wellington with Onion Gravy and Mash, a delightful recipe brought to you by Gousto. This vegetarian twist on the classic Beef Wellington is a flavorful combination of earthy mushrooms, savory onion gravy, and creamy mashed potatoes. Let’s dive into the details of this Gousto recipe that will take your culinary skills to new heights and leave you craving more.
Prepare to be amazed as the aromas of this Mushroom Wellington waft through your kitchen. The earthiness of the mushrooms, combined with the aromatic essence of sage and the nutty crunch of walnuts, creates a filling that’s both hearty and flavorful. Encased in flaky puff pastry, the Wellington bakes to a golden hue, with a crisp exterior that gives way to a luscious mushroom medley inside.
Let’s check out the mushroom wellington recipe below:
- 160g chestnut mushrooms
- 1 tsp dried sage
- 160g puff pastry
- 25g walnuts
- 15ml balsamic vinegar
- 120g shredded kale
- 5.5g vegetable stock mix
- 3 white potatoes
- 1 garlic clove
- 8 ml soy sauce
- 1 shallot
- 1 red onion
- Butter, flour, milk, olive oil, pepper, salt, sugar
Step 1: Preheat the oven to 200°C/ 180°C (fan)/ gas 6 and boil a full kettle of water. Peel the potatoes and chop them into large, bite-sized pieces. Wash the shredded kale and pat it dry with kitchen paper. Peel and finely slice the shallots and garlic. Also, peel and slice the red onions.
Step 2: Add the chopped potatoes to a pot with plenty of boiled water and a generous pinch of salt. Bring the water to a boil over high heat, then reduce the heat to medium and cook the potatoes for 12-15 minutes or until they are fork-tender. Once done, drain the potatoes and return them to the pot. Add a knob of butter and a splash of milk to the pot, season with salt and pepper, and mash the potatoes until smooth.
Step 3: In a food processor, combine the peeled garlic, shallots, white cup mushrooms, dried sage, and walnuts. Pulse the ingredients for 3 seconds or until they are roughly blitzed, creating your mushroom mixture. If you don’t have a food processor, you can finely chop the ingredients instead.
Step 4: Heat a large, wide-based pan over medium-high heat and drizzle it with olive oil. Once the pan is hot, add the mushroom mixture and soy sauce. Cook for 3-4 minutes or until all the liquid is absorbed and the mushrooms are cooked.
Step 5: Line a baking tray with non-stick baking paper. Take the puff pastry out of its packaging and roll it out with a rolling pin to approximately 0.5cm thickness. Cut the pastry into 2 (or 4) squares.
Step 6: Divide the mushroom mixture evenly between the pastry squares, covering one half of each square. Fold the pastry over the mushroom mixture, sealing the edges to form parcels. Reserve the pan used to cook the mushrooms.
Step 7: Place the pastry parcels on the prepared baking tray and transfer them to the preheated oven. Bake for 20-25 minutes or until the pastry is golden and cooked through. This will result in a delicious mushroom Wellington.
Step 8: While the Wellington is baking, cut a piece of tin foil approximately the size of a sheet of A3 paper. Lay the shredded kale in the middle of the foil and add a knob of butter and 1 tablespoon (or 2 tablespoons) of water. Scrunch the edges of the foil around the kale to form a sealed parcel. Place the parcel on a separate baking tray and put it in the oven for 10-15 minutes, or until the kale is tender. These roasted spring greens will complement the mushroom Wellington.
Step 9: While the spring greens are roasting, reboil half a kettle of water. Return the reserved pan to a medium-high heat and add a knob of butter. Once the butter is melted and the pan is hot, add the sliced onions, 1 teaspoon (or 2 teaspoons) of sugar, and the balsamic vinegar. Cook the onions for 5-6 minutes, stirring occasionally, until they are caramelized.
Step 10: Dissolve the vegetable stock mix in 250ml (or 500ml) of boiled water. Once the onions are caramelized, add 1 teaspoon (or 2 teaspoons) of flour to the pan and cook for 1 minute, stirring until the onions are evenly coated. Pour in the vegetable stock and cook for 7-8 minutes, or until the gravy thickens to a gravy-like consistency. This flavorful onion gravy will complement the mushroom Wellington.
Step 11: The mushroom Wellington, allowing it to pool around the base and blend with the creamy texture of the mashed potatoes, adding a final flourish of savory indulgence to this comforting dish.
Thanks to Gousto, Mushroom Wellington with Onion Gravy and Mash is a recipe that brings together quality ingredients and expertly crafted instructions to help you create a vegetarian masterpiece. Whether you’re a seasoned chef or a cooking enthusiast, this dish offers a chance to explore the rich flavors and textures of mushrooms, accompanied by a luscious onion gravy and creamy mash. Gousto’s commitment to providing exceptional recipes ensures that your Mushroom Wellington will be a showstopper, leaving you and your guests craving more. So, grab your Gousto box, follow the simple steps, and indulge in this delightful vegetarian twist on a classic favorite. For more information, visit Hermagic.