Mushroom Wellington

[Guest guest]

Here is that mushroom wellington recipe.

 

I got it off the internet 3 years ago and it is still my favourite roast.

 

I usually use thyme instead of tarragon (as I love thyme and usually

have it in the kitchen)

 

And I usually don't use the almonds (I just double the cashews) as I'm

not keen on cooked almonds and wouldn't want to go to all that trouble

and find I don't like it.

 

Anyway. it is long but definately worth it. Oh yeah and I don't bother with the

glaze

 

Andy

 

 

 

*Mushroom **Wellington*

Makes 2

 

This dish is time-consuming, but you can prepare it up to the baking

stage and freeze it weeks in advance. Before serving, remove the

wellington from the freezer and, after thawing, glaze the pastry with

beaten egg and put it in a hot oven to bake for 45 minutes at

220C/425F/gas mark 7 until puffed and golden.

 

21oz puff pastry

1.7 fl oz sunflower oil

24oz chopped onions

16oz whole chestnut mushrooms

2 tbsp fresh tarragon

4 garlic cloves, crushed

4 tbsp soya sauce or tamari, or replace one with marsala or sherry

11 oz broken cashew pieces

11 oz ground almonds

6 oz fine freshly made breadcrumbs, white or wholemeal

1 egg, beaten for glazing

salt and pepper to taste

 

1. Roll out the pastry into two rectangles, 23x30.5cm (9 " x 12 " ) each, cover

and

place in the fridge.

2. To make the filling, heat the oil in a large pan and fry the onion

with half the crushed garlic for at least 20 minutes or until it

turns a deep golden colour. This is crucial, as pale onions will

give an insipid mix. Remove onions from the pan and set aside,

then add the mushrooms to the same pan with the rest of the garlic

and half the tarragon and cook on afairly high heat.

3. Halfway through cooking, add the soya sauce or tamari and the

alcohol, if you are using it. Continue until the mushrooms are

cooked through; there should be no white centre left when you cut

one open. Season with salt and pepper. Set aside, reserving all

the mushroom liquor (the intensely flavoured liquid given out by

the mushrooms).

4. In a food processor or blender, blend the cashews with the

reserved mushroom liquor to a fine, smooth purée, adding a little

water or even more of whichever alcohol you are using, until you

have a smooth, sweet paste or pate.

 

5. Remove mixture from the blender and blend first the onions, then

mushrooms – you can mix them up if you wish – until they are

perfectly smooth.

6. Mix all the blended ingredients together in a bowl, adding the

breadcrumbs, ground almonds and the remaining tarragon. The

mixture should gently hold its shape when formed with the hands.

7. Heat the oven to 220C/425F/gas mark 7. Remove the pastry from the

fridge.

8. Divide the mixture in two and place one lot on a sheet of pastry,

shapingwith your hands as you go to make a long rectangular shape

about 28cm long, 7cm wide and about 5cm high. (11 " x 3 " x 2 " )

9. With the thin point of a sharp knife, make diagonal cuts at a

45-degree angle, starting from the left hand corner of the pastry

towards the pate mixture. Repeat on the other side, this time

starting at the top right hand corner and cutting down towards the

centre. The strips should now be about 2cm apart (1 " ).

10. Fold in the end pieces first. Then draw a strip over from the

left, then one from the right, crossing them over (you can tug

lightly at the strips if you need to) so the mix is snugly wrapped

up. Repeat for the second wellington.

11. Either freeze at this stage or glaze generously with beaten egg.

Place upon a floured tray, using two fish slices or the loose base

of a tart tin to help you. Bake in the preheated oven for 35 to 45

minutes until golden.

12. Allow to cool for a few minutes before attempting to lift onto a

serving dish. Once again you'll need the help of some implements.

13. Allow 2 perfect slices per person, cut with a very sharp serrated

or electric knife.

 

*To serve*

Place the wellington on your largest platter, surrounded by the roasted

vegetables and the braised fennel. The gratin is creamy enough and the

vegetables will ooze delicious juices of their own, but you can make a

very quick sauce for the wellington if you wish:

 

 

 

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Sent From Lupine Adventure Co-operative

Vegetarian and Vegan walking holidays in Scotland

www.lupineadventure.co.uk

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Sent From Lupine Adventure Co-operative

Vegetarian and Vegan walking holidays in Scotland

www.lupineadventure.co.uk

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