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Prep time
2 hours
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Cook time
1 hour 45 minutes
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Serves
6
Author Notes
I needed a special dish for Christmas, it had to be vegetarian, a Wellington came to mind. Wellington is a stunner, how can you go wrong with anything wrapped in flaky tender puff pastry! I did some research and found 4 recipes that sounded good so I took parts of each and made some changes making it my own. I served with a port wine reduction and it was a big hit. You can make it your own by substituting different Ingredients, believe me it’s very forgiving. —sdebrango
Ingredients
- Port wine Reduction
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1 1/2 cups
Good quality port wine
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1/4 cup
Dehydrated mushrooms
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1 1/2 cups
Water
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1
Large shallot chopped
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2
Small cloves garlic chopped
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1 tablespoon
Butter
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Salt and pepper to taste
- Filling
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1
Sheet puff pastry (recommend Dufour if you can find)
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Egg wash
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2 cups
Cleaned sliced leeks (3 smallish leeks)
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16 ounces
Assorted sliced mushrooms gently cleaned (I used baby Bella, shiitake, oyster, chanterelle)
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1 cup
Heaping cup toasted breadcrumbs
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1 packet
Frozen chopped spinach thawed, drained and all liquid squeezed out.
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2 ounces
Cream cheese softened to room temperature
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Reserved shallots and garlic from port wine reduction
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Salt and pepper to taste
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4 tablespoons
Butter (to Sauté)
Directions
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Make the port wine reduction- sauté the shallot and garlic until softened, add the 1 1/2 c port and 1 1/2 c mushroom broth to the pot. Bring to a boil then reduce to medium so it is a gentle boil. Continue to cook until it’s reduced to less than one cup and it has thickened. Pour through a sieve reserving the shallot and garlic (you will add to the filling) pour back into the pot or pan and bring to a boil reducing until the yield is a bit more than 1/2 cup, set aside. When ready to serve the Wellington heat it adding 1 tbs butter.
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Place butter in large heavy skillet, add the leeks and sauté until softened, add the mushrooms and continue to sauté until there is no liquid and the mushrooms are lightly browned. Remove to a large bowl.
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In same skillet add the breadcrumbs and toast until nicely browned. Add to the bowl with the leeks and mushrooms.
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Add the spinach and cream cheese and mix until combined. Lay some plastic wrap a long sheet on the counter, dump the filling onto it and form into a log approximately 8-10 inches long. You can adjust size if needed when you roll in the puff pastry. Roll into a log in the plastic wrap and refrigerate at least an hour or overnight.
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Preheat oven to 400 degrees Fahrenheit. Roll out the sheet of puff pastry, gently Place the log of filling on it, at the end closest to you with about a 2 inch overhang on the short end. Brush the edges with the egg wash. Start rolling it into a log, there will be several layers of pastry, make sure to tuck ends in so that the filling will stay in. Place on parchment lined baking sheet, seam side down, decorate with cross wise cuts careful only to cut through top layer of puff pastry. Brush with egg wash and bake until golden brown approximately 45-50 minutes.
I have loved to cook for as long as I can remember, am self taught learning as I go. I come from a large Italian family and food was at the center of almost every gathering. My grandfather made his own wine and I remember the barrels of wine in the cellar of my grandfathers home, I watched my mother and aunts making homemade pasta and remember how wonderful it was to sit down to a truly amazing dinner. Cooking for me is a way to express myself its my creative outlet. I enjoy making all types of food but especially enjoy baking,
I live in Brooklyn, NY, and I share my home with my two dogs Izzy and Nando.
I like to collect cookbooks and scour magazines and newspapers for recipes. I hope one day to organize them.
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