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Author Notes: I'm not sure exactly when beef wellington's heyday was, but I'm pretty sure it was before I was born. Nonetheless, it's one of my favorite dishes and I wish more restaurants would embrace it! What could be better than beef tenderloin, mushroom, foie gras, and puff pastry? I have never had anything more decadent. This recipe is a healthier, vegetarian version of beef wellington. But the walnut pate and puff pastry lattice give you the richness this dish deserves. If you have walnut oil in your pantry drizzle the wellingtons with a little just before serving, or put a couple of drops of black truffle oil on each wellington.
- 4 portabello mushrooms
- 1 cup walnuts
- 1/2 large onion, sliced
- 1/2 cup ricotta
- 1 tablespoon mayonnaise or aioli
- 1 tablespoon soy sauce
- 1 tablespoon water
- puff pastry, thawed
- 2/3 cup red wine
- 2 tablespoons balsamic vinegar
- 2 teaspoons soy sauce
- 2 tablespoons butter
- 1 egg
- salt and pepper
- Preheat oven to 350 degrees. In a dry skillet, toast walnuts.
- Now it's time to caramelize the onions. I usually sautee them in a combination of butter and olive oil for a couple of minutes on high, then turn the heat down to medium or low and cover them, occasionally checking on them and tossing them about. It takes about 20 minutes.
- In a blender, combine walnuts, caramelized onions, ricotta, aioli or mayonnaise, a tbsp of soy sauce, and a tbsp of water. Puree into a smooth, thick, tasty paste. Remove from food processor into a bowl, season with salt and pepper.
- Sautee the mushrooms in olive oil or butter, about five minutes on each side.
- Cut puff pastry into 1/2 inch thick strips. Oil a cookie sheet (or two). It's easiest to assemble the mushroom wellingtons on the cookie sheet itself. Place three strips of puff pastry about 1/2 inch apart, then place three more strips perpendicular to those. Place the mushroom in the center, and cover mushroom cap with a layer of walnut pate. Bring up the puff pastry strips over the top of the mushroom to form a lattice pattern. Beat an egg in a small bowl and brush pastry with egg. Place in oven and bake till pastry is golden brown.
- Combine wine, 2 tbsp balsamic vinegar, and 2 tsp soy sauce in a small saucepan. Bring to a boil, then turn down the heat and let the wine reduce. When it is reduced by half, add 2 tbsp butter and simmer until the mushrooms are done.
- Take the mushroom wellingtons out of the oven and serve with the wine sauce. I like to pour the sauce around the wellington instead of on top so you can have as much or as little as you like.
- This recipe was entered in the contest for Your Best Mushrooms
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